Jan.

27

black pepper cabbage

My grandmother always made the most incredible vegetable side dishes often plucking the ingredients from her own garden. All of her grandchildren love vegetables because of her and this is a delicious comfort food that I crave all the time. I really like cabbage, and I like it with lots of black pepper. I eat it with brown rice or fish or all alone. You should try it with grilled salmon and cauliflower mash…so simple, so yummy!

Since the dish has so few ingredients, you’ll need to flavor your onions and cabbage with a bit of butter. I use a vegan butter by Earth Balance.

When the onions turn translucent, begin adding your cabbage. You may have to do this in batches, adding handfuls of cabbage at a time as each handful of cabbage starts to wilt. I usually just go for it and pile the cabbage on, stirring and folding the onions and cabbage like my grandmother did.

Once all of the cabbage is in the skillet, if you want a softer cabbage, add a bit of water, then cover and steam the cabbage for a few minutes. Sometimes I add fresh basil if I’m being fancy.

Black Pepper Cabbage

4 Tbsp. organic unsalted butter
½ small vidalia or sweet onion, thinly sliced
1 small head green cabbage, cored & thinly sliced
¼ c. water (or more, if needed)
1 Tbsp. freshly ground black pepper
1 tsp. sea salt
½ tsp. celery seed
2 Tbsp. fresh basil leaves, chiffonade (optional)

In a large heavy bottom skillet with lid or dutch oven, melt the butter over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the green cabbage and water and cover to steam, about 5 minutes. Remove the lid, stir the cabbage and onions, add the black pepper, sea salt, celery seed and basil, stir to combine and saute another 3-5 minutes until desired tenderness. Serves 4.

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