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Caramelized Cabbage Bed

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Ingredients

Adjust Servings:
3 cups Cabbage, chopped
1 tbsp Butter
1 tsp Olive Oil
1/2 tsp Salt
1 tsp Pepper
Topping
4 cubes Paneer
8 Zucchini slices, cut lengthwise
4 Spring onion bulbs, halved
1, quartered Tomato
1 tsp Olive Oil
1 tsp Salt
1 tsp
2 tbsp Herbs de Provence
Pine Nuts

Caramelized Cabbage Bed

  • Serves 1
  • Medium

Ingredients

  • Topping

Directions

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If you’re looking for a heavy vegetable-based meal, this is calling your name. I have a very large family that loves my work and spoils me terribly. Their only complaint is that not everything that is posted reaches their houses (I have 4 hungry mouths in my own home that I sometimes have to hide food from!). So when they travel (which they do extensively), they return with armloads of goodies for me – fancy tools, candies, spices and styling props. This time, they brought back packets of dried herbs of brilliant quality with inviting aromas from Europe.

One of the packets was the ubiquitous herbs de Provence – a medley of thyme, bay leaf, marjoram, fennel, rosemary, oregano, chervil, summer savory, tarragon, mint. It makes everything taste just heavenly!

I also received a generous packet of whole pink peppercorns – which went lovingly well with the rest of the goodness in the marinade of a heaping tablespoon of the herbs and olive oil and brushed onto the spring onions, zucchini slices, tomatoes and paneer.

Now, let’s talk about the star of this dish – caramelised cabbage. It is the tasty substitute to rice – cooked slowly in some butter and caramelised by itself for over 10 minutes, stirred occasionally – it is literally therapy in a pan! You won’t believe how inviting the aroma will be (yes, I know, because there’s butter) but still! This bed is topped with the vegetables and paneer grilled in the herbs de Provence and pink peppercorns – and I can assure you’ve never had a better meal.

Pair this with crisp glass of French white wine, and you’re set for the night!

 

 

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Steps

1
Done

Cabbage:

Place a non-stick pan on low heat and add the butter and olive oil. As the butter melts completely, add the cabbage and salt and stir to coat and let the cabbage cook through.
Keep cooking for at least 10 minutes, stirring occasionally.
Remove from heat and set aside.

2
Done

Vegetables

Whisk the olive oil with all the herbs, salt and pink peppercorns. Add the vegetables into the marinade and toss to coat.
Place a non-stick skillet on high heat.
Add the vegetables and grill on all sides.
Remove and poke into skewers.
Place it on top of the cabbage and sprinkle the pine nuts on top.

Kamini Patel

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