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RED CABBAGE
Level 1
Flamenco Cabbage Garnish
- a Marlene Samuels creation -
Refrigerated properly, summer cabbage keeps a very long time. With a splash of sesame oil and rice vinaigrette, you can make some fabulous Asian slaw. But if still around by Labor Day, it’s probably time to make peace with your sad looking red or green cabbage. With our quick, fun and creative treatment, we take past peak cabbage and turn it into a colorful skirt to dress up a platter of juicy grilled burgers. And boy, did we get compliments!
1 head red or green past peak cabbage
1 lemon*
Parsley (optional)
* Lemon juice keeps the cabbage from losing its color
- Peel off discolored leaves off cabbage head. Rinse remaining head in cold water and dry with towel. Using a large knife, cut cabbage head in half from base to top. Peel off each leaf carefully so not to tear them. Discard core.
- Cut lemon in half. Juice one half, slice other half thinly.
- Place leaves on a micro-wave proof platter or on parchment paper, sprinkle with lemon juice and microwave for 30 seconds. Rotate half turn and repeat. Leaves should be soft and malleable. If still rigid, microwave for additional minute.
Presentation tip: Arrange leaves decoratively on serving platter. Add lemon slices and sprig of parsley.
