Eosinophilic Esophagitis Friendly Vegan Simple Braised Cabbage
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Learn more →Ingredients
4 servings
- 1 small head green cabbage (about 2 lb), cut through the core into 8 wedges
- 3 tbsp olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 cup vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet or wide Dutch oven over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer and sear, undisturbed, for 3–4 minutes until the cut faces are deep golden brown. Flip to the second cut side and sear for another 2–3 minutes until similarly browned, then transfer to a plate.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pan. Add the garlic and cook, stirring frequently, for 1–2 minutes until fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly.
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