Add to Collection
Go to Collections
Minimal Monday: Pan Seared Red Cabbage Wedges
Gluten Free, Healthy, Paleo, Side Dish, vegetarian, Winter
small head red cabbage
salt and fresh cracked pepper
Wash the cabbage and remove any loose outer leaves.
Cut the cabbage into quarters, and then into eighths. Leave the core in so the wedges don't fall apart when you sear them.
Heat the olive oil in a heavy pan, cast iron works well, and put the wedges in when the oil is very hot. You will see the heat rippling across the surface. The cabbage should sizzle on contact.
Let the wedges cook for about 4-5 minutes per side, and get nice and browned before you flip them. Tongs work best for this. Add more oil if the pan gets dry.
Serve hot with salt and pepper.
https://theviewfromgreatisland.com/minimal-monday-pan-seared-red-cabbage-wedges/ November 26, 2012