[cooked-sharing]
Lemony Cooked Cabbage
Lemony 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.
Ingredients
Method
- 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!
