Cabbage has some great nutrition going for it, but many preparations make it low on people’s favorite vegetable list. If you’ve ever struggled with how to make cabbage taste better (me!), read on for a quick and easy recipe that can elevate this nutrient packed veggie to a more permanent place on your side dish rotation.
Cabbage is jam packed with nutrients including folate, vitamin c, vitamin k, and fiber and antioxidants. It’s a great addition to any diet and this recipe helps jazz up the taste so you’ll be craving it instead of declining it.
Cabbage is a member of the brassica family, like cauliflower, and broccoli. If you think you have trouble digesting this family of veggies, make sure to practice good digestive hygiene and chew each of your bites thoroughly while chewing long enough and while your’e relaxed.
Variety is key to any successful nutrition plan and we’re more likely to eat veggies we think taste good. The beauty of this recipe is that you can make it as lemony as you like, and you can skip the lemon altogether if that flavor doesn’t go well with your main dish.
I like to serve this with grilled salmon, but it can work with so many dishes. Let me know what you think if you try it!
Recipe: Serves 3-4
1 head green cabbage
1 tbsp fat (ghee or butter for more flavor or avocado oil)
3 cloves garlic, minced
1-2 tsp garlic powder or garlic salt (+ more to taste)
1/2-1 lemon, juiced (amount depends on flavor of lemon and personal desired level of lemon flavor)
Salt to taste
- Heat ghee, butter, or fat of choice in a pan on medium low heat. Add minced garlic.
- Rinse and dry cabbage head. Slice cabbage in half and place cut side face down.
- Start slicing off small shreds of cabbage, about 1/2 inch in size, but it’s just a personal preference thing for how big you like it.
- Place garlic in heated fat on pan. Cook until fragrant, about 1-2 minutes.
- Add cut cabbage slices to pan and stir to coat with fat. Add a pinch of salt.
- Squeeze juice of a quarter of a lemon onto the cabbage and stir.
- Turn heat up to a medium.
- Add garlic powder.
- Cook cabbage down until soft, stirring occasionally, about 5-7 minutes.
- Add juice of 1/4 lemon when cabbage is soft and stir.
- Add salt and/or more lemon juice to taste.
- Enjoy warm!
- Leftovers can keep in fridge for 2 days.