Lemony Cooked Cabbage

Lemony Cooked Cabbage
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Nutrition Facts

Servings 8

AuthorMyHorioTotal Time1 hrRatingDifficultyBeginner

Lemony cooked cabbage 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.

 ¼ cup extra virgin olive oil
 1 onion; finely chopped
 3 garlic cloves; pressed or grated
 a few chili flakes (optional)
 10 cups shredded cabbage from one medium head of cabbage (Napa cabbage is not recommended)
 ¼ cup freshly squeezed lemon juicejuice of one lemon
 1 ¼ tsp salt
 ½ tsp pepper
1

To make lemony cooked cabbage:

Start by shredding the cabbage. Quarter the cabbage and cut out the core. Cut each quarter crosswise in half and finely shred. Set aside.

2

Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and sauté until soft and light brown in colour.

Add the garlic (and chili flakes if using) and cook for a minute until fragrant.

3

Start adding the shredded cabbage, a bit at a time - I usually do it in four batches. Cover with a lid - this will help to steam the cabbage. Wait for the first batch to wilt a bit before adding the next, and so on.

4

Once the cabbage is all in and wilted down, cook an additional 5-10 minutes until you see a few browned bits.

Add the salt and pepper and incorporate. Taste, and adjust the seasoning if needed.

5

Remove from the heat and add the lemon juice. Toss and spoon onto a serving dish to serve hot, or set aside and serve at room temperature.

Drizzle with a bit of olive oil, and a sprinkle of chopped parsley for presentation if you'd like. Have a bowl of lemon wedges available for those who want extra lemon flavor.

6

Enjoy!

Ingredients

 ¼ cup extra virgin olive oil
 1 onion; finely chopped
 3 garlic cloves; pressed or grated
 a few chili flakes (optional)
 10 cups shredded cabbage from one medium head of cabbage (Napa cabbage is not recommended)
 ¼ cup freshly squeezed lemon juicejuice of one lemon
 1 ¼ tsp salt
 ½ tsp pepper

Directions

1

To make lemony cooked cabbage:

Start by shredding the cabbage. Quarter the cabbage and cut out the core. Cut each quarter crosswise in half and finely shred. Set aside.

2

Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and sauté until soft and light brown in colour.

Add the garlic (and chili flakes if using) and cook for a minute until fragrant.

3

Start adding the shredded cabbage, a bit at a time - I usually do it in four batches. Cover with a lid - this will help to steam the cabbage. Wait for the first batch to wilt a bit before adding the next, and so on.

4

Once the cabbage is all in and wilted down, cook an additional 5-10 minutes until you see a few browned bits.

Add the salt and pepper and incorporate. Taste, and adjust the seasoning if needed.

5

Remove from the heat and add the lemon juice. Toss and spoon onto a serving dish to serve hot, or set aside and serve at room temperature.

Drizzle with a bit of olive oil, and a sprinkle of chopped parsley for presentation if you'd like. Have a bowl of lemon wedges available for those who want extra lemon flavor.

6

Enjoy!

Lemony Cooked Cabbage