Warm olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.

Add chopped onion and minced garlic to the skillet, stirring often until onions are translucent, about 2–3 minutes.

Stir in sliced mushrooms, allowing them to release moisture and turn golden brown, about 4–5 minutes.

Toss in shredded cabbage, cooking for 6–8 minutes until slightly wilted but still crunchy.

Drizzle soy sauce, sprinkle salt and pepper, and cook for an additional 1–2 minutes to blend flavors.

Remove from heat and stir in fresh parsley or thyme, and lemon juice if desired.