Cabbage-Mushroom Sauce
Okay, this one doesn't sound that exciting but it is really, really yummy. And cabbage is one of the three farty veggies that we're all supposed to eat once a week (along with broccoli and cauliflower).

1/3 cup olive oil
6 cloves garlic, chopped
1 medium red onion, diced
1 medium cabbage, chopped (I used a green one)
1/2 cup chopped cilantro
1 pound of mushrooms (hmmm, about 4 cups)
1 tbsp dried dill weed
S&P to taste
1/4 cup of water
noodles (we used soba noodles because they were in the pantry but the recipe calls for spinach-fettucine)

Heat the oil in a large pot over ML heat, add the garlic and onion. Cook for 10 minutes, stirring often until softened but not brown. Add the rest (except the noodles) and cover the pot. Raise the heat to medium and cook for 30 minutes, or until the cabbage is soft, stirring often. Meanwhile, cook the noodles to coincide with the sauce being finished. Serves 6.