Saturday, February 25, 2012

Sauteed Cabbage with Lemon

I alluded to this "recipe" about a week ago in my discussion of cabbage. I've made it nearly every day this week and it's really good. Plus, it's the only thing I've got a picture for right now. In this joint that's often what decides the post for the day.

Sauteed Cabbage with Lemon
Serves 2
Prep time and cook time: 10 minutes
Cost: $.25

1/4 head cabbage
1 tsp olive oil
1/2 Tbsp butter
salt and pepper
1 tsp lemon juice

Heat olive oil in a skillet on medium heat. While it's heating, cut the core out of your cabbage wedge. Then cut the wedge into bite-sized pieces (just slice it a couple of times and it will fall apart).

Add butter to skillet and let it melt. Throw your cabbage into your oil/butter. Give it a toss. Sprinkle on salt and pepper. Let cook until it begins to get a bit wilty. Stir it around occasionally. Let it get a little color to it and maybe a bit brown at the edges. When it's tender and got some color, add the lemon juice. Taste it and add more salt, pepper, or lemon juice to taste.

A couple tips:
-Do NOT skip the lemon juice. Without it this meal is just so so, but that juice kicks it up into something sort of addicting.
-Also, do try to get some color to your cabbage--this changes the flavor to something deeper and more complex than plain wilty cabbage can provide.
-I haven't tried this yet (it just occurred to me today), but I bet lemon pepper would be pretty awesome with this too.


1 comment:

  1. I made very nearly the same thing today. It is delicious! I sauteed onion in there, too, and added garlic, and used more lemon juice. Thing is, there a many, many variations, and it's delicious and healthy... and cheap!



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