Irish Whiskey Portobello Over Braised Red Cabbage

I’ve been on a St. Patrick’s Day food kick the past two weeks. This Irish Whiskey Portobello Over Braised Red Cabbage is a perfect, vegan, gluten free way to celebrate.

The mushroom can have a slightly strong whiskey taste, especially if you leave it overnight like I did. So, make sure you like whiskey if you are going to leave it that long. If it’s summer, or you live in an area where you can grill year around, these would be absolutely fabulous on the grill instead of baking them.

Irish Whiskey Portobello Over Braised Red Cabbage
by Michelle Maskaly, The Adirondack Chick

for the mushrooms

4 portobello mushrooms
1/2 cup Irish whiskey
1/4 cup brown sugar
1/8 teaspoon sea salt
 2 tablespoons olive oil

for the cabbage

4 cups chopped red cabbage
6 cups water
2 tablespoons salt 
4 tablespoons apple cider vinegar
2 tablespoons vegan butter {I used no soy Earth Balance spread}
pink himalayan salt

Clean the mushrooms and place in a plastic zipper bag. In a bowl whisk together the whiskey, brown sugar, salt and olive oil. Pour over the mushrooms, seal the bag and refrigerate a minimum of an  hour, or up to 24 hours.

When ready to cook, preheat oven to 350 degrees. Place mushrooms on a baking sheet, and bush with whiskey mixture. Bake 10 minutes, flip over and bake for another 10 minutes.

Remove from oven and individually wrap them in aluminum foil. Set aside for at least 5-10 minutes.

To make the cabbage, bring the water, the remaining whiskey mix, vinegar and the two tablespoons of salt to a boil.

Add the cabbage and boil uncovered about 5 minutes until the cabbage becomes wilted. Drain the cabbage. Stir in the vegan butter and sprinkle with a pink himalayan salt.

To serve, arrange spoonfuls of the cabbage on a plate. Unwrap and slice the mushroom, placing it on top of the cabbage.


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