My shopping cart
Your cart is currently empty.
Continue ShoppingHi there, Shopify is currently not working, but don't worry, we can always be reached at info@laboiteny.com Just contact us there and we'll get back to you when things are up and running again.
For some strange reason cabbage is mainly only used in salads or braised thinly cut. I love cutting large wedges and roasting them as a side dish or just serving it on it's own. The high heat crisps and chars the edges and outside surface while the inside is tender with a little bite.
Side Dish
4
Lior Lev Sercarz
1 head of green cabbage, cut in 4 wedges
1 1/2 tablespoons Reims N39
1 orange, cut in 6 wedges
Olive oil
Salt
Aleppo
Season the cabbage wedges with some olive oil, Reims and salt.
Heat some olive oil in a pan on medium high heat, add the cabbage and orange wedges and cook for about five minutes on each side covered with a lid.
Lower the heat and keep cooking until you get a nice char on each side but the cabbage is not too soft.
Remove the cabbage from the heat onto a serving platter. Once lightly cooled down, squeeze the cooked orange wedges juice on the cabbage and serve.
• Add a little honey or silan to the pan halfway through the cooking.
• Add a 1/4 cup of white wine to the pan a few minutes before the end of cooking.
Questions? Contact helen@laboiteny.com
Receive a 10% discount on your first purchase, recipes, tips, and special promotions!
© 2022 La Boîte | POS and Ecommerce by Shopify