Each year I struggled to find a cooked cabbage recipe for Saint Patrick’s day. It would need to be something the family vegans, vegetarians, adults and kids would all enjoy. Recently, I’ve gone back to some basics to help me create this Seared Cabbage and Shallots with Toasted Pine Nuts. It’s very similar to a shredded brussels sprouts recipe I use. Since cabbage is just a giant brussel sprout, why not give it a try. So, here we are.
This is a quick and easy side dish filled with lemon pepper flavor. The pine nuts add a nice texture to break up the consistency of the seared cabbage and shallots. The splash of lemon at the end, brings out the sweetness of the vegetables while complementing pepperiness of the cabbage…And yes, pepperiness is a word.
Using a heavy pan, such as a cast iron, preheat the pan over medium high. Once the pan smells hot, add a small amount of olive oil. You won’t need much because of the amount of liquid in the cabbage and shallots. Just before adding the vegetables, turn the heat to high and drop them in. After 2 minutes, once the vegetables are warm, turn the heat back down to medium high. You’re goal is to maintain the heat in the pan so the vegetables crispin instead of just become soggy. Sear your vegetables until the edges start to brown.
Just before removing them from the heat, add your salt, pepper, garlic and lemon. Give them a toss to reheat and combine. Your are now ready to serve the Seared Cabbage and Shallots with Toasted Pine Nuts. They are a wonderful flavorful compliment for Bangers and Mash, as well as, Corned Beef. We also enjoy them with our summer BBQ. Regardless, this recipe is a great opportunity to introduce cooked cabbage to even your pickiest of eaters.
Seared Cabbage and Shallots with Toasted Pine NutsCourse: Side DishCuisine: IrishDifficulty: Easy
I’ve gone back to some basic to help me create this Seared Cabbage and Shallots with Toasted Pine Nuts. It’s very similar to a shredded brussels sprouts recipe I use.
1 T. Olive Oil
1/4 head Green Cabbage, sliced
1/4 head Purple Cabbage, sliced
2 shallots, sliced
1 T. Garlic Powder
1/2 – 1 Kosher Salt
Juice of 1 lemon (about 2 T.)
- Preheat a heavy skillet over medium high heat. Once the the skillet is heated thoroughly, turn the heat up to high and add the olive oil, cabbage and shallots. Toss to combine.
- Allow the cabbage heat fully before turning the heat back down to medium high, about 3 – 5 minutes.
- Continue to sear the vegetables until the edges are browned.
- Stir in the toasted pine nuts, garlic, and salt. Heat for 2 – 3 minutes more. Be careful not to overcook the vegetables and allow them to become soggy.
- To finish up the dish, sprinkle the lemon juice over the seared vegetables and toss to combine.
- Serve hot and enjoy.