Cabbage and mushrooms have a great affinity for each other and I find myself using the combination in various ways. In order to pep up sautéed cabbage, I decided to add a few sautéed mushrooms and turned an ordinary side dish into a tasty concoction. I added a few snips of the last dill of the season, harvested a couple of weeks ago before a deep freeze. Most of it went into a pesto for the freezer but I couldn’t resist using the herb fresh, especially as we head into the dark days when local fresh greens will be scarce. This dish is entirely organic and local.