2 big handfuls of shredded cabbage
2 sliced baby onions with stalks
1 green pepper cut in chunks
baby blue oyster mushrooms torn into bit-sized pieces
fresh lemon juice
balsamic vinegar
salt and pepper

Toss cabbage into hot pan with olive oil and butter. Stir to coat. Cook for a few minutes then add remaining ingredients. Stir while cooking for another few minutes. Add a bit of water, turn down
the heat and put on a lid. Cook for another 5 minutes. Remove lid, turn up heat to high add lemon juice and balsamic vinegar and stir til it reduces and scrap off brown bits on bottom of pan. Serve at once.