Put pan on the stove, but do NOT heat the pan.

Separate the stalks and make sure they're clean. Cut off the base because it's really tough.

Slice mushrooms. 

Pour olive oil into the pan. Press the garlic and add to the oil. 

Using a cheese grater, shred the ginger into the pan. 

Now, turn the stove to low heat and warm ginger in garlic in the olive oil. 

Give it some time to heat up, maybe a minute or two just until it starts to brown. 

Then add cabbage and cover. 

Give the cabbage a little time to soften up and let the leaves turn deep, rich green. ~5 mins turn it over in the oil.

Then add mushrooms. It's easy to add the mushrooms too early and then they get soggy. So, watch out for that. 

Give it another 5-7 minutes with the lid on. Go ahead and dash the salt around the dish.

Serve warm. Should serve about 3-4 people.