Lemony Cabbage With Mint Food

LEMONY CABBAGE WITH MINT

Lemony Cabbage with Mint image

When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

Categories Bon Appétit Side Cabbage Mint Lemon Juice Vegetable Vegetarian Vegan Wheat/Gluten-Free Dairy Free Salad

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 cup fresh lemon juice
1/4 cup dried mint
1 medium head of cabbage (about 1 1/2 lb.), halved, very thinly sliced
2 tsp. kosher salt, plus more
1/4 cup extra-virgin olive oil, plus more

Steps:

Combine lemon juice and mint in a large bowl. Add cabbage and 2 tsp. salt.
Toss cabbage with your hands for a few minutes, squeezing to help soften (the lemon juice and salt will continue to tenderize it as it sits). Add 1/4 cup oil and toss again to coat. Cover and chill at least 2 hours and up to 12 hours.
To serve, taste and season with more salt and drizzle with oil.

CABBAGE STIR-FRY WITH COCONUT AND LEMON

Cabbage Stir-Fry With Coconut and Lemon image

I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts.

Provided by Chitra Agrawal

Categories Cabbage Side Coconut Lentil Hot Pepper Chile Pepper Mustard Lemon

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
2 tablespoons mild-flavored oil, such as canola
1 teaspoon yellow or black mustard seeds
2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas
1-2 dried red chiles, broken in half
1 small head of cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
3/4 teaspoon (or more) kosher salt
1/4 teaspoon ground turmeric
2 tablespoons chopped cilantro leaves
1 tablespoon (or more) fresh lemon juice

Steps:

Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

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Step 1. Combine lemon juice and mint in a large bowl. Add cabbage and 2 tsp. salt.
From bonappetit.com
5/5 (1)
Estimated Reading Time 40 secs
Servings 8

Toss cabbage with your hands for a few minutes, squeezing to help soften (the lemon juice and salt will continue to tenderize it as it sits). Add ¼ cup oil and toss again to coat. Cover and chill at least 2 hours and up to 12 hours.

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