Seared Red Cabbage Wedges

This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.

Ingredients

• 1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
• 3 tablespoons extra virgin olive oil (more as needed)
• Salt
• freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    100 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 35 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six to eight

Preparation

1. Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.

• Advance preparation:Make this just before serving for the best results. Martha Rose Shulman can be reached at martha-rose-shulman.com.

15 minutes