Cabbage with Leeks and Lemon Sauce
This savory dish is a delicious way to eat cabbage. Serve with baked fish and sweet potatoes for a complete meal.
1 tablespoon olive oil
½ head green cabbage
juice of 1 lemon
In large skillet or Dutch oven, heat olive oil over medium-low heat.
Wash leek and chop white and green parts into rings. Sauté for 5 to 10 minutes.
Meanwhile, chop cabbage. Add to pan and sauté until tender.
Add lemon juice and stir to deglaze the pan. Serve warm.
Keywords: recipe, vegetable, vegetarian, vegan, gluten-free, heart-healthy, cabbage, leeks
by Jennifer Motl, RDN