Lemon Tossed Cabbage
I hesitated putting “cabbage” in the title of this recipe because it tends to be a word that doesn’t scream appetizing. Yet this dish has become my go-to side dish this winter.
The cabbage is sautéed in olive oil until succulently soft and starting to brown. Then, it is tossed with preserved lemons and simply seasoned with salt and pepper. It is ridiculously simple. I never thought I would love sautéed cabbage, but this dish smells and tastes amazing.
Cabbage is also a super healthy food. It is high in Vitamins K, A, and C and high in fiber. It also is detoxifying and anti-inflammatory. Plus, it contains these crazy things called glucosinolates, which studies have shown to help prevent cancer. After all the indulgences over the holidays, cabbage is the perfect vegetable to get you feeling back to your healthy self.
I do use preserved lemons in this dish. You can find them at specialty stores, or you can make your own really easily. However, don’t feel like you must have a preserved lemon to make this dish. A fresh lemon will work just as fine. The recipe provides instructions for both preserved and fresh lemons.
- 1 head cabbage
- 2 tablespoons olive oil
- 1 preserved lemon
- Salt and pepper to taste
- Cut the cabbage in half and cut out the core. Chop the cabbage into bit-sized pieces. This is easiest using a food processor, but a good knife will also do the job just fine.
- Heat the oil in a large skillet over medium-high heat. Add the cabbage. Cook, stirring frequently, for about 10-15 minutes or until the cabbage is tender and starting to brown in some places.
- Remove from the heat and stir in the preserved lemon. Add salt and pepper to taste. Enjoy warm.
- I prefer to use the purple varieties of cabbage for their color, but the green variety will work just as well here.
- If you don't have a preserved lemon, no worries! Just substitute the juice of one lemon instead.