Monday, September 1, 2014

Cabbage with Parsley and Lemon

If the sulfur smell of cooked cabbage turns you off, soak the cabbage in cold water for about three minutes prior to cooking it.  Your house will not smell like cabbage.  I was amazed that this worked!  If you don't believe me, try it out on this easy and tasty recipe.

1 small head green cabbage (1 1/4 lbs), cored and sliced thin crosswise
2 TBS vegetable oil
1 onion, halved and sliced thin
salt and pepper
1/4 cup chopped fresh parsley
1 1/2 tsp lemon juice

Soak cabbage in cold water for 3 minutes in a large bowl or salad spinner.  Drain well, but do not spin dry,  Set aside.  Heat 1 TBS oil in a 12 inch non-stick skillet over medium-high heat until shimmering.  Add onion and 1/4 tsp salt and cook, stirring occasionally, until tender and lightly browned, about 6 to 7 minutes.  Transfer the onions to a small bowl.

Heat remaining tablespoon of oil in now-empty skillet over medium-high heat until shimmering.  Add cabbage and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Cover and cook without stirring until cabbage is wilted and lightly browned on bottom, about 3 to 5 minutes.

Uncover and stir cabbage.  Continue cooking uncovered until cabbage is evenly tender-crisp about four minutes more, stirring only once halfway through cooking.  If cabbage is insufficiently browned when stirred, increase the heat to high for the last 2 minutes of cooking time.  Remove pan from the heat.  Add onion, parsley and lemon juice and toss until evenly combined. 

Season to taste with salt and pepper.  Serve immediately.

Serves 4 to 6

Source:  Cook's Country Magazine


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