Name: Sautéed Cabbage with Parsley and Lemon
Total time: 40 min
Ingredients: 1 small head green cabbage (1 1/4 pounds), cored and sliced thin; 2 tablespoons vegetable oil; 1 onion , halved and sliced thin; Salt and pepper; 1/4 cup chopped fresh parsley; 1 1/2 teaspoons lemon juice

Why This Recipe Works

Unlike kale and Brussels sprouts, which have undergone a recent resurgence, cabbage is still considered boring and bland at best and mushy and smelly at worst. In our recipe, we mitigate the pungent flavors and sulfurous odors that can plague many (over)cooked cabbage dishes while bringing out the vegetable’s natural sweetness and maintaining a crisp-tender texture. Instead of boiling or braising, we pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning. A precooking step of soaking the cabbage reduces bitterness while providing extra moisture to help the cabbage steam. Cooked alliums help reinforce sweetness, while an acid provides a shot of brightness.

Before You Begin

Soaking the cabbage gets rid of some of the enzymes that produce sulfurous flavors; do not skip this step. For tips on slicing cabbage, see related content.

Instructions

Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Transfer onion to bowl.

Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion, parsley, and lemon juice. Season with salt and pepper to taste, transfer to serving bowl, and serve.