If you can find savoy cabbage, this pretty skillet-roasted side dish is a great use for it. Savoy is an elegant variety with beautifully rippled leaves that cook up more tender than typical green or red cabbage.

Source: Midwest Living


Credit: Jacob Fox

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine panko breadcrumbs and the 1 teaspoon olive oil. Microwave until toasted, stirring every 30 seconds.

  • Cut cabbage into 6 wedges. In an extra-large skillet, heat the remaining 2 tablespoons olive oil over medium. Arrange wedges in skillet, cut sides down. Season with salt and pepper. Cook until well browned, about 3 minutes. Turn wedges, adding oil to skillet as needed. Season again and cook 3 minutes more.

  • Meanwhile, zest the lemon; set zest aside. Squeeze half of the lemon over the cabbage and add the water to skillet. Bring to a boil; reduce heat. Cover and simmer until wedges are tender, 10 to 12 minutes. Transfer to a platter. Top with panko, hazelnuts and the reserved lemon zest.

Nutrition Facts

140 calories; fat 11g; saturated fat 1g; carbohydrates 9g; mono fat 8g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 3g; vitamin a 1060.1IU; vitamin c 36.9mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 89mcg; sodium 135mg; potassium 270mg; calcium 42mg; iron 0.6mg.