Cabbage and Shallots

 

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• 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!

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Ingredients (6)

Main ingredients

• 1 head purple cabbage

• 1 head white cabbage

• 5-6 shallots, thinly sliced

• avocado oil, for sautéing

• salt, to taste

• pepper, to taste

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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.