Wednesday, October 26, 2011

Cabbage Gremolata

Earlier in the month, I extolled the humble cabbage as a nutritional powerhouse, with a yummy recipe for Braised Red Cabbage with Sausage and Apples.  Here's a second fun cabbage recipe to follow up on the idea.  Whereas my last cabbage recipe had heavy, Scandinavian flavors, this dish is much brighter and lighter.  It plays off of Italian gremolata - a blend of parsley, lemon rind, and garlic - for a pleasantly bright-flavored side dish.  Try it on your next Italian pasta night.

  • 2 teaspoons vegan butter
  • 1 tablespoon minced shallots
  • 1 minced garlic clove
  • 6 cups thinly sliced green cabbage
  • 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
1. Melt the butter in a large skillet over medium-high heat.  Add the shallots and garlic; cook for 3 minutes, stirring frequently.  Add the cabbage and lemon juice.  Cover, reduce heat to medium, and cook for 10 minutes, stirring occasionally.

2. Remove from heat and stir in the parsley, lemon rind, salt, and black pepper.  This dish is at its best served immediately.

Nutrition Info:
4 servings (3/4 cup), Calories 63

Tasting Notes:
Like cabbage on sunshine!  Incredible, bright flavor from the fresh lemon juice and lemon rind.  The cabbage was wonderfully tender, and yet retained a pleasing crunch - the perfect consistency, in sum.  This dish is sure to win over even cabbage skeptics.  


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