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!
Cabbage and Shallots
Recipe By Rorie Weisberg
- Cooking and Prep: 1 h 35 m
- Serves: 4
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No Allergens
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Cabbage
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Remove the outer layers of the cabbage and cut the cabbage heads in half.
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Slice cabbage into thin pieces that resemble noodles. Keep the colors separate so that they do not leak.
Cook the Cabbage and Shallots
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Thinly slice the shallots.
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In the frying pan, heat the avocado oil. Add shallots, cover, and cook on a low flame until golden. Remove shallots and set aside.
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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.
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When all the cabbage is cooked, combine shallots and both colors of cabbage. Season with salt and pepper. Toss and serve.
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Replies:
Cabbage made early gets a bit strong smelling.
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Replies:
Cabbage made early gets a bit strong smelling.
