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Recipe by Brynie Greisman

Caramelized Cabbage Medley

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Caramelized Cabbage Medley
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Not your typical side dish, this cabbage medley has just the right balance of savory and sweet. And it’s carb-light as well!

Ingredients

Caramelized Cabbage Medley

  • 3 tablespoons olive oil

  • 1 medium red onion, sliced in half- rounds

  • 4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic

  • 4 baby bella mushrooms, chopped

  • 1/2 medium green cabbage, coarsely chopped

  • 7 ounces (200 grams) spinach leaves and stems, coarsely chopped

Directions

1.

Heat oil in a large, deep frying pan.

2.

Add onion and sauté for four to five minutes over medium heat. Add garlic and mushrooms and continue sautéing for three minutes, stirring occasionally. Add cabbage, raise the heat to medium-high, and sauté for five minutes, stirring occasionally.

3.

Finally, add the spinach leaves and sauté for three minutes, stirring often. Midway, add the salt, pepper, and apple cider vinegar, and mix well. Remove from heat and transfer to a serving dish.

4.

Top with dollops of duck sauce. Serve hot.

Tips:

I love the seasoning the way it is. If you prefer a sweeter flavor, add a little more duck sauce.

Notes:

If you want to add a slight crispiness to your veggies, transfer them to an oven-to-tableware dish after seasoning. Set oven to broil, and broil for five minutes, or until desired doneness is achieved. Top with duck sauce as above.

Credits

Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Recipe tags

brynie greisman cabbage caramelized kosher for passover Pesach purple onion savory skillet stovetop sweet vegetable side veggies
Caramelized Cabbage Medley

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