Cabbage and Shallots

Rorie Weisberg Recipe By
  • Cooking and Prep: 1 h 35 m
  • Serves: 4
  • No Allergens

I love taking traditional Yom Tov foods and recreating them using ingredients that are light and nutritious. This colorful, aromatic dish is a Full 'N Free of good ol' noodles and cabbage.  It's become a staple in my Yom Tov menu. Enjoy!

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Cabbage

  1. Remove the outer layers of the cabbage and cut the cabbage heads in half.

  2. Slice cabbage into thin pieces that resemble noodles. Keep the colors separate so that they do not leak.

Cook the Cabbage and Shallots

  1. Thinly slice the shallots.

  2. In the frying pan, heat the avocado oil.  Add shallots, cover, and cook on a low flame until golden.  Remove shallots and set aside.

  3. Add the cabbage in small batches, one color at a time.  Cook each batch covered on a medium-low flame for 10 minutes, then uncover and cook for an additional 10-15 minutes.

  4. When all the cabbage is cooked, combine shallots and both colors of cabbage. Season with salt and pepper. Toss and serve.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP