Lemon Pressed Cabbage
Lemon Pressed Cabbage Recipe - A Savory Dish for Your Taste Buds
Introduction
Lemon pressed cabbage is a simple and refreshing dish that is perfect for a light and healthy meal. The combination of cabbage, mushrooms, lemon, and salt creates a unique and flavorful dish that is sure to please your taste buds.
History
The origins of lemon pressed cabbage are not well-documented, but it is believed to have originated in Eastern Europe. Cabbage has long been a staple in Eastern European cuisine, and this dish is a creative way to enjoy this versatile vegetable.
Ingredients
- 1 head of savoy cabbage
- 1 handful (1 cup) of fresh cloud ear mushrooms (or reconstituted dry)
- 0.5 lemon
- 1.5 tsp of salt
How to prepare
- Remove the rib from each cabbage leaf.
- Chop the leaves into approximately 1-inch squares.
- Chop the mushrooms into approximately 0.5-inch squares.
- Slice the lemon very thinly and quarter the slices.
- Mix everything together and press it in a pickle press for about an hour.
- Drain off the liquid and serve.
- Enjoy a nice, crunchy, refreshing, and delicious dish.
Variations
- Add diced bell peppers or carrots for added color and flavor.
- Substitute lime for lemon for a different citrus twist.
- Add a sprinkle of red pepper flakes for a spicy kick.
Cooking Tips & Tricks
Be sure to remove the rib from each cabbage leaf to ensure a tender texture.
- Pressing the cabbage mixture in a pickle press helps to infuse the flavors and create a crunchy texture.
- Adjust the amount of salt and lemon to suit your taste preferences.
Serving Suggestions
Lemon pressed cabbage can be served as a side dish with grilled chicken or fish. It also pairs well with rice or quinoa for a more substantial meal.
Cooking Techniques
Pressing the cabbage mixture helps to infuse the flavors and create a crunchy texture.
- Be sure to chop the ingredients into small, uniform pieces for even distribution of flavors.
Ingredient Substitutions
Napa cabbage can be used in place of savoy cabbage.
- Shiitake mushrooms can be used instead of cloud ear mushrooms.
Make Ahead Tips
Lemon pressed cabbage can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop over time.
Presentation Ideas
Serve lemon pressed cabbage in a decorative bowl garnished with fresh herbs or a lemon slice for a beautiful presentation.
Pairing Recommendations
Lemon pressed cabbage pairs well with grilled meats, seafood, or tofu. It also complements dishes with Asian flavors such as stir-fries or noodle dishes.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
- Approximately 50 calories per serving
Carbohydrates
- Cabbage: 5g per serving
- Mushrooms: 3g per serving
- Lemon: 2g per serving
Fats
- Cabbage: 0g per serving
- Mushrooms: 0g per serving
- Lemon: 0g per serving
Proteins
- Cabbage: 1g per serving
- Mushrooms: 2g per serving
- Lemon: 0g per serving
Vitamins and minerals
Cabbage: High in vitamin C and vitamin K
- Mushrooms: Good source of vitamin D and B vitamins
- Lemon: Rich in vitamin C and antioxidants
Alergens
None
Summary
Lemon pressed cabbage is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and delicious option for a light meal or side dish.
Summary
Lemon pressed cabbage is a simple and flavorful dish that is perfect for a light and healthy meal. With its crunchy texture and refreshing flavors, it is sure to become a new favorite in your recipe repertoire. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day and I was browsing through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a faded piece of paper fell out and fluttered to the ground. I picked it up and read the handwritten recipe for Lemon Pressed Cabbage.
I had never heard of such a dish before, but something about it intrigued me. The combination of fresh cabbage, tangy lemon juice, and fragrant herbs seemed like the perfect summer side dish. I knew I had to try it.
I decided to make the Lemon Pressed Cabbage for a family gathering that weekend. I gathered all the ingredients and followed the instructions on the recipe card. As the cabbage marinated in the lemon juice and herbs, a tantalizing aroma filled the kitchen. I couldn't wait to taste the finished dish.
When I served the Lemon Pressed Cabbage to my family, they were skeptical at first. But one bite was all it took to win them over. The fresh crunch of the cabbage combined with the zesty lemon flavor was a match made in heaven. Everyone asked for seconds, and the dish quickly became a family favorite.
As the years went by, I continued to make Lemon Pressed Cabbage for special occasions and family gatherings. I even shared the recipe with friends who were equally impressed by its simplicity and delicious taste. Each time I made the dish, it brought back memories of that first summer day when I discovered the recipe in my grandmother's old cookbook.
Over time, I learned to make subtle adjustments to the recipe, adding extra herbs or a sprinkle of garlic powder to enhance the flavors. I also discovered that letting the cabbage marinate overnight allowed the flavors to fully develop, resulting in an even more delicious dish.
One day, I was at a farmers market picking out fresh produce when I struck up a conversation with an elderly woman selling vegetables. As we chatted, I mentioned my love for cooking and shared my recipe for Lemon Pressed Cabbage. To my surprise, the woman's eyes lit up and she exclaimed, "I know that recipe! My grandmother used to make it for us when we were children."
I was intrigued and asked her to tell me more. The woman explained that Lemon Pressed Cabbage was a traditional dish in her family, passed down through generations. She had learned to make it from her grandmother, who had learned it from her own mother.
I was fascinated by the connection between my recipe and this woman's family tradition. It made me realize that recipes are not just instructions for cooking, but a way to preserve memories and connect with our past. I thanked the woman for sharing her story and left the farmers market feeling inspired.
From that day on, whenever I made Lemon Pressed Cabbage, I did so with a sense of gratitude for the generations of women who had passed down this recipe. It was more than just a dish – it was a link to the past and a reminder of the power of food to bring people together.
As I sit here now, reflecting on the journey of how I learned to make Lemon Pressed Cabbage, I am filled with a sense of joy and nostalgia. The recipe may have come from a faded piece of paper in an old cookbook, but it has become so much more than that. It is a symbol of tradition, family, and the joy of sharing good food with loved ones.
And so, I will continue to make Lemon Pressed Cabbage for years to come, passing it on to future generations and sharing the story of how a simple recipe brought me closer to my family's past. Cooking is more than just a task – it is a way to create memories, preserve traditions, and connect with those we love. And for that, I am truly grateful.