CABBAGE COOKED QUICKLY
SERVES 4
I MAKE THIS SAUTÉED CABBAGE as a crunchy topping for Michael’s Borscht (here), but it’s delicious on its own. Combined with other fresh, thin-cut vegetables like broccoli, cauliflower, or fennel, and served over rice, it’s a complete meal. The secret, as with all cabbage, is to not overcook it. Keep your eyes open for new varieties of cabbage, because all cabbage is good sautéed and each has its unique flavor.
1 clove garlic, smashed
½ teaspoon caraway seeds
1 small head cabbage, thinly sliced crosswise
Salt
1 tablespoon white balsamic vinegar
Fresh lime juice
Pepper
Handful fresh flat-leaf parsley, chopped
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the garlic and caraway seeds and cook until fragrant, about a minute. Add the cabbage and a sprinkle of salt and cook, stirring, until wilted and the edges are starting to brown, about 5 minutes. Add the vinegar and cook until evaporated. Then add the remaining tablespoon olive oil, lime juice, salt, and pepper, and stir in the parsley.
