At any rate, the words "seared cabbage" stuck in my head, and my little head of red cabbage didn't need to worry about languishing forever (to the point of complete wilt-down) in the veggie drawer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLBmhtfMHX4P00i4Wan1EEfcLBc08eXt3qyaMu_qYb-SrFT9lC7Y2BLTw7rPuI4j_eTAb0QDaCTBb0u3-vntd-YBZBoBKpxJIdzRVIyh7MeA3T_80bySFGISqZJc3TAIBAZ1sXfj7Hw/s400/raw+cabbage.jpg)
- small head red cabbage, quartered and stem removed
- olive oil
- lemon juice
- lemon pepper
- cayenne pepper
- nutmeg
- 1/4 cup apple, finely diced
- walnuts, chopped
- cauliflower greens, chopped (optional, I just hate to throw them on the compost heap)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIfWzvLosaodC0GLANYv6GOKb9o5ElL8m5ZpWWzKhDvTyAPs-CkGVc467WpB1kxG2HsCiPQht9IxWm8J9zZYQmoU9GBEmVWlVUzMDHuUHd2W0vY_Nju5TRgWBri8hgNuFA2_A59_cxg/s400/cooked+cabbage.jpg)
- preheat oven to 350
- drizzle cabbage quarters with fresh lemon juice, sprinkle with peppers and nutmeg
- heat oil in cast iron skillet until almost smoking
- carefully sear each cut side of the cabbage, working in batches if necessary
- return all cabbage to the skillet, add greens, apple and walnuts around the cabbage
- move to oven and bake 15-30 minutes, until cabbage reaches desired softness (really you could eat it right after searing. we ordered pizza, so I cooked it about 1/2 hour while we waited; it was on the soft side, but still very good)
- broil for a minute to get the top slightly crunchy right before serving
No comments:
Post a Comment