Cabbage will always be tastier if you add 1 simple ingredient to the pan that 2 cooks love
I'm always looking for different ways to cook vegetables, and this quick cooking tip turns cabbage into a delicious side dish that pairs well with a roast dinner as well as many other dishes.
Cabbage has never been a go-to vegetable I reach for, unlike tenderstem broccoli and roasted carrots, as it always seemed bland to me. However, recently I’ve been experimenting with ingredients to improve the flavour. Earlier this month, I added apple cider vinegar to cabbage, and it completely transformed the flavour.
Scouring the internet for other ingredients to improve the flavour of cabbage, I came across cooking enthusiasts Adam and Joanne Gallagher’s food blog, Inspired Taste, which featured a delicious-looking sauteed cabbage recipe. They claimed that the key to this recipe being “perfect” is the addition of lemon juice at the end. Followers of the blog left raving reviews about how “amazing” the cabbage tasted after adding lemon, which made me eager to give it a go.
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Kaylee Myers said, “I've never been a fan of cabbage until now. The recipe is quick, the ingredients are simple, and the lemon juice sends it out of this world!”
Vicky Hersshberger wrote: “Wow! We loved this easy, fabulous side dish! Adding lemon made the cabbage extra good.”
Barbara commented: “My husband loved it! He usually likes to just steam his cabbage, but the lemon addition really elevated this dish. Will definitely make this again.”
Not being the biggest fan of adding lemon to savoury dishes, I was sceptical that this would taste good, but I was proven wrong. The lemon added a zingy tang that I preferred over using vinegar.
Ingredients
- One whole to half a cabbage, core removed and shredded
- Half a tablespoon of extra-virgin olive oil
- Half a tablespoon of minced garlic
- Salt and pepper, to taste
- Half of a lemon, cut into wedges
Method
I started by heating the olive oil in a frying pan over medium-high heat before adding the cabbage, garlic and salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
I cooked the cabbage, stirring occasionally until the vegetable was tender and some of the cabbage began to turn a light brown – about 10 to 15 minutes.
In the last minute of cooking, I squeezed the juice from two lemon wedges over the cabbage. I added a little more salt and pepper after.
To cook the cabbage, I tested Lakeland’s latest kitchen innovation, the 24cm Tri-Clad frying pan, which retails for just £29.99.
This pan rivals the Gordon Ramsay-endorsed cookware brand HexClad with its 25cm frying pan retailing for a hefty £149.
Lakeland’s version of the pan, like HexClad’s, boasts an aluminium core and a stainless steel surface.
The tagline of Lakeland's new Tri-Clad range is “All the tech, without the hefty price tag”, with the retailer's 24cm frying pan coming in at £99 cheaper than HexClad's cheapest offering in the same type of pan.
Similar to their Always Pan that I used to make a fried egg, Lakeland’s Tri-Clad frying pan worked incredibly well to saute the cabbage and didn’t require me to add as much oil as I would usually need to add.
The pan also received glowing reviews on Lakeland’s website, but one customer did point out a downside. Mas Pritchard said: “Whilst the pan seems very robust, when the pan arrived I was surprised to see that the maximum oven temperature is actually 230C, not the 260C it had been advertised as on this website. I have therefore asked for a refund, and opted instead for the superior Ninja oven-safe pan.”
