Sometimes it takes just a little something special to dress up a humble vegetable. In this dish, homemade croutons spiced with garlic and crushed red pepper enliven a very simple braise. Placing the cabbage wedges in the hot skillet before the water is added to the pan to finish the cooking process gives the wedges a lovely caramelized edge.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- ⅓ of a 12-ounce baguette, torn into coarse crumbs (2 cups)
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- 1 small head green cabbage, cut into 6 wedges
- Salt and ground black pepper
- ½ cup water
- Snipped fresh parsley
- Lemon wedges
How to Make It
- For croutons, in a very large skillet heat 1 tablespoon of the olive oil and the butter over medium-high heat. Add bread, garlic powder, and crushed red pepper. Cook and stir for 3 to 5 minutes or until golden brown. Remove croutons from skillet with slotted spoon; cool in a single layer on paper towels.
- Add cabbage to the skillet, overlapping wedges if necessary. Sprinkle with salt and black pepper. Add the water; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until tender.
- Place cabbage on a platter; drizzle the remaining 1 tablespoon olive oil over cabbage. Sprinkle with croutons and parsley; serve with lemon wedges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 141 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 254 mg 4% |
carbohydrates 19 g 15% |
Dietary Fiber 4 g 11% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
