Ingredients

• 0.25 medium head cabbage , thinly sliced
• 6 tablespoons butter , divided
• 2 medium onions , chopped
• 1 large portobello mushroom , sliced
• 1.5 cups sliced white mushrooms
• 1 , 32 ounce
• 0.5 teaspoons white sugar
• 0.5 teaspoons dried thyme
• salt and pepper to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a medium saucepan; add water to cover. Bring to a boil over high heat; cook until tender, about 10 minutes. Drain.
3. 3 While the cabbage is cooking, melt 4 tablespoons butter in a large skillet over medium heat. Add onions and mushrooms; sauté until tender, 5 to 7 minutes. Remove from the heat.
4. 4 Combine drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper in a 9x13-inch baking dish; mix until well combined. Cut remaining 2 tablespoons butter into small pieces and arrange over top. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour, stirring every 20 minutes.

Nutrition per serving