Eosinophilic Esophagitis Friendly Lemon Braised Cabbage
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Learn more →Ingredients
4 servings
- 1 medium head green cabbage (about 2 lb), outer leaves removed
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 cup bone broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 4 sprigs fresh thyme
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 to 8 wedges, keeping the core intact on each wedge so the leaves hold together.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer, working in batches if needed, and sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown. Flip and sear the second cut side for 2 to 3 minutes until golden, then transfer the seared wedges to a plate.
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