Parsley, lemon rind, and garlic--the typical ingredients found in the Italian garnish gremolata--give this side dish a fresh flavor.
2 teaspoons butter
1 tablespoon minced shallots
1 garlic clove, minced
6 cups thinly sliced green cabbage (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; cook 3 minutes or until tender, stirring frequently. Add cabbage and juice. Cover and cook over medium heat 10 minutes, stirring occasionally.
Remove from heat; stir in chopped parsley and remaining ingredients. Serve immediately.
Wonderfully bright flavor - like cabbage on sunshine! I am not normally a cabbage lover, but the fresh lemon juice and lemon zest really perked this up. The cabbage was perfectly tender but still with a nice crunch to it. Served with a simple pasta.