Sautéed Cabbage with Fennel and Garlic | America's Test Kitchen

Name: Sautéed Cabbage with Fennel and Garlic | America's Test Kitchen
Total time: 40 min
Ingredients: 1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin; 3 tablespoons extra-virgin olive oil; 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin; Salt; 2 garlic cloves, minced to paste; 1/4 teaspoon red pepper flakes; 2 teaspoons lemon juice; 2 tablespoons grated Parmesan cheese

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Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Keywords

Side Dishes
Vegetables
Vegetarian

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Ingredients

1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
3 tablespoons extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin
Salt
2 garlic cloves, minced to paste
1/4 teaspoon red pepper flakes
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese