8 servings
AuthorMyHorioTotal Time1 hrDifficultyBeginnerLemony cooked cabbage (lahanosalata vrasta) is an easy and healthy side dish that comes together in just a few minutes. The lemon is quite mild in this dish, but brightens the taste of the cabbage beautifully. Serve with boiled eggs for a quick lunch, or with chicken, fish, or meat of your choice for an easy dinner.
To make Lemony Cooked Cabbage (Lahanosalata Vrasta):
Prepare the Cabbage:
Remove the outer leaves of the cabbage if they are wilted or damaged.
Cut the cabbage into quarters, remove the core, and chop into large pieces.
Cook the Cabbage:
Bring a large pot of salted water to a boil. Add the chopped cabbage to the boiling water and cook for about 8-10 minutes, or until the cabbage is tender but still slightly crisp.
Drain the cabbage well.
Sauté:
Place the well drained cabbage in a frying pan with a bit of extra virgin olive oil. Sauté on medium heat until slightly brown in color.
Take off the heat and set aside.
Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.
Dress the Cabbage:
Pour the lemon dressing over the sautéd cabbage.
Toss the cabbage gently to ensure it is evenly coated with the dressing.
Serve:
Transfer the cabbage to a serving dish. Garnish with chopped fresh dill or parsley if desired.
Serve warm or at room temperature as a side dish.
Tips:
For added flavor, you can include a pinch of red pepper flakes or a splash of white wine vinegar in the dressing.
This dish pairs well with grilled meats, fish, or as part of a Mediterranean meal.
Adjust the amount of lemon juice and garlic to your taste preferences.
Enjoy!
Ingredients
Directions
To make Lemony Cooked Cabbage (Lahanosalata Vrasta):
Prepare the Cabbage:
Remove the outer leaves of the cabbage if they are wilted or damaged.
Cut the cabbage into quarters, remove the core, and chop into large pieces.
Cook the Cabbage:
Bring a large pot of salted water to a boil. Add the chopped cabbage to the boiling water and cook for about 8-10 minutes, or until the cabbage is tender but still slightly crisp.
Drain the cabbage well.
Sauté:
Place the well drained cabbage in a frying pan with a bit of extra virgin olive oil. Sauté on medium heat until slightly brown in color.
Take off the heat and set aside.
Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.
Dress the Cabbage:
Pour the lemon dressing over the sautéd cabbage.
Toss the cabbage gently to ensure it is evenly coated with the dressing.
Serve:
Transfer the cabbage to a serving dish. Garnish with chopped fresh dill or parsley if desired.
Serve warm or at room temperature as a side dish.
Tips:
For added flavor, you can include a pinch of red pepper flakes or a splash of white wine vinegar in the dressing.
This dish pairs well with grilled meats, fish, or as part of a Mediterranean meal.
Adjust the amount of lemon juice and garlic to your taste preferences.
Enjoy!