Cabbage Piccata
Cabbage Piccata
Here is another fantastic way to enjoy cabbage! The roasted cabbage becomes so tender and practically butter soft in this easy to make delicious version of piccata. It’s finished in a butter sauce that is bright, lemony and perfectly tangy. You can enjoy them as a side dish or try serving them over buttered noodles with a bit of parmesan.
Serves 4
Ingredients
1 medium head Green Cabbage
3 cloves garlic, pressed
1 1/2 cups (355ml) Vegan Chicken or Vegetable Broth
1/2 medium sized Lemon juiced (or more to taste)
2 1/2 Tbsp (25g) Capers with brine
4 Tbsp (57g) Vegan Butter
2 Tbsp (30ml) high heat Oil
2 1/2 Tbsp (20g) Flour plus more for dusting the cabbage
1 tsp (5g) Garlic Powder
Salt & Pepper to taste
2 Tbsp chopped Parsley for garnish
Directions
1. Trim away the very end of the root side of the cabbage. Cut the cabbage in half and then cut each half into 4 wedges. Place the wedges onto a lined sheet pan. Brush each side with a little oil and season with salt, pepper and garlic powder.
2. Bake at 425 for 20 minutes flip the cabbage and continue baking for another 10 minutes. The cabbage will be slightly charred and tender.
3. Very lightly dust both sides of the roasted cabbage with a bit of flour. Melt 2 Tbsp of vegan butter in a large pan on medium heat. Cook each side of the cabbage for about 3-4 minutes or until nicely browned. Remove the cabbage from the pan and set aside.
4.Add the additional butter to the pan and lower the heat to medium low. Once melted, add in the capers with their brine and sauté for a minute before adding in the garlic. Mix everything together while it cooks for 1-2 minutes or until the garlic becomes fragrant.
5. Add in the flour and mix well. Cook the flour while mixing for 2-3 minutes to cook out the raw flour taste. Add in the broth and lemon juice and using a wooden utensil, scrape up any caramelized bits left behind from frying the cabbage or flour. Allow the mixture too cook for a few minutes, stirring often until it thickens and begins to lightly bubble.
6.Add the cabbage back to the pan and spoon over the sauce making sure each wedge gets covered. Keep on the heat until the cabbage has heated through.. Spoon over additional sauce and garnish with chopped garlic before serving.
