|2 servings||calories per servings 431||protein serving 9 g||carbs per serving 50 g||total fat per serving 22 g|
Brilliant color and hearty texture add to the savory pleasure of this vegetarian dish. Use the leftover cabbage to make your own slaw (just toss with salad dressing), or stir-fried vegetables.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||6 g|
Prepare your mise en place: Place cabbage on your cutting board with stem facing to the left. From widest part of the cabbage, cut 2 slices, each 1 1/2 inches thick. (Save rest of cabbage for another use.) Peel onion, cut in half, remove stem and slice thinly. Pick and finely chop thyme leaves.
Heat a large skillet (with a lid) over medium-high heat; add cooking oil. Place the cabbage slices in the pan with their best-looking side down. Cook without turning or stirring 3-4 minutes, or until lightly browned.
Flip cabbage over. Place onions in the pan around cabbage. Cook 2-3 minutes more, moving onions occasionally to prevent burning.
Season with PeachDish salt. Drizzle with 1 straw honey, and sprinkle with thyme. Add cooking 1/2 cup water and cooking wine. Reduce heat to low, cover and simmer 8-10 minutes, or until cabbage is tender but still has a bit of crunch.
Divide cabbage and onions between 2 plates. Top with pecan pieces and crumbled feta, and drizzle with remaining 1 straw honey. Serve with pumpernickel rolls on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...