I love cabbage. It's cheap, healthy and easy to make. You can use it raw or cook it. When you sauté it like in this recipe, you still get the crunchy texture and a mild flavor. You can pull the flavor profile in different directions, by adding chili, curry or keep it mild with lemon and parsley.
- 1 medium head of green cabbage, thinly sliced
- 1 tablespoon butter
- 1 lemon, the zest of
- 1 handful Italian parsley, chopped
- salt to taste
- lemon juice or white balsamic vinegar to taste
Melt the butter in a sauté pan, don't let it brown. Sauté the cabbage until it starts to get tender. You still want it to be crispy, but not raw. Turn off the heat, and mix in parsley and lemon zest. Season the salad with salt and lemon juice or vinegar.