This is a type of stir-fried cabbage dish. If this were done Japanese style, It would be seasoned with mirin and soy sauce but this one is from Cook’s illustrated and is seasoned with salt, pepper, lemon and parsley. I made some modifications and added fennel seeds and lemon zest. Since my wife fried up bacon to make bacon fat (for her oven fried potatoes), I garnished this dish with crispy bacon.
According to the original recipe, cabbage and other cruciferous vegetables have “sulfa” smells (it does not bother me at all) which can be reduced by soaking finely sliced cabbage in cold water for a few minutes.
Cabbage: 1/4 head cut into fine strips.
Onion: One medium, cut into think strips.
Lemon: Juice of one lemon and zest (using a micrograder).
Fennel seeds (optional, 1/4 tsp).
Parsley: 4-5 sprigs, leaves removed and finely chopped.
Salt and pepper to taste.
First, I added oil to a frying pan on medium heat and added some Fennel seeds. When the Fennel got fragrant, I added the onion and sautéed until soft and the edges browned slightly. I seasoned with salt and pepper (#1). I then added the cabbage (soaked in cold water for 5 minutes, and drained) (#2). When the cabbage was cooked, I added the lemons zest, lemon juice and continued stirring, I added chopped parsley, mixed and the cut the heat (#4). I tasted and adjusted the salt and pepper. I garnished it with crispy bacon (the first picture).
This is a good way to serve cabbage. I still like the Japanese style with strips of deep fried tofu seasoned with soysauce and mirin but this is a good Western style variation.