Cabbage with Portobello Mushrooms

½ tablespoon margarine (such as Earth Balance®)

½ tablespoon olive oil

½ medium head cabbage - cut into thick, short strips

2 portobello mushroom caps, thickly sliced

2 pinches kosher salt, or to taste

ground black pepper to taste

garlic powder to taste

Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.