Young cabbage – crispy and juicy – can become a favorite vegetable and on a picnic. It turns out that it is very convenient to grill it. For satiety, cook several slices of bacon next to it. At home, more time will be needed for frying, but the dish will not get any worse.
- young cabbage – 1 average head of cabbage
- Extra Virgin Olive Oil – 60–80 ml
- one and a half lemon
- sweet ground paprika – to taste
- freshly ground black pepper – to taste
- salt to taste
STEP-BY-STEP COOKING RECIPE
Cut the head of cabbage into 6–8 parts without cutting the stalk. The resulting slices (wedges) should keep in shape and not fall apart. Squeeze juice out of half a lemon. Cut whole lemon into medium-sized circles. Mix olive oil with lemon juice, salt and pepper.
Using a culinary brush, carefully coat the prepared pieces of cabbage with the oil mixture so that the oil penetrates between the leaves. Coat the remaining slices of oil with lemon wedges.
Fry the cabbage in a grill pan until dark burns, about 5-7 minutes. from each side. Fry together with cabbage and lemon, 2 minutes each. from each side.
Serve hot, sprinkled with paprika.
Servings Per Container
No. 06 (125) June 2012
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