Filled with flavors, easy to make, and all done in about 30 minutes. Serve it as a side next to some pan-grilled fish, a crunchy baguette, and a bottle of Spanish white wine for a great meal.
INGREDIENTS
- 1 head green cabbage 1 lbs / 450 grams
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 3/4 cup low fat milk 180 ml
- 3/4 cup vegetable broth 180 ml
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 2 tbsp grated manchego cheese 15 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- chopped chives for garnish
DIRECTIONS
- Fill a stockpot a little over half ways with water, season generously with salt, and heat with a high heat
- In the meantime, remove 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the stem from each piece, and then slice the cabbage into 1 cm thick slices (a little over a 1/4 inch), add the sliced cabbage into a colander, and rinse under water
- Once the water comes to a boil in the stockpot add in the sliced cabbage, boil for 2 to 3 minutes or until just tender, then drain into a colander and rinse under cold water
- Heat a large fry pan with a medium heat and add in the olive oil
- After a couple of minutes add in the chopped garlic, mix continuously, after about 1 minute and the garlic is lightly sauteed, add in the flour, mix continuously for 2 minutes, then add in the milk, vegetable broth, oregano, and thyme, continue to mix for 4 to 5 minutes or until you get a slightly creamy sauce, then season with salt & pepper, mix together, add the sliced cabbage into the pan, and mix together, then lower to a low heat and simmer for a couple of minutes
- After 3 to 4 minutes and the cabbage is heated through turn off the heat, add in the grated cheese and lemon juice, mix together, transfer into a large serving dish and top off with chopped chives, enjoy!
