Mold Detox Friendly Vegan Braised Cabbage with Lemon
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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
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 4 garlic cloves, thinly sliced
- 1 cup vegetable broth
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 8 equal 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 over medium-high heat until shimmering. Add the cabbage wedges in a single layer (work in two batches if needed) and sear undisturbed for 3 to 4 minutes per side, until the cut faces are deep golden brown.
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