Braised Red Cabbage with Gremolata Sauce

Serves: 6

Ingredients

Red Cabbage

 
• 1 sm head red cabbage
• 4 tbsp Laura Lynn extra-virgin olive oil
• 1⁄3 cup water
• 4 tbsp apple cider vinegar
• 4 tbsp sugar
• salt, to tasten

Sauce

 
• 1 bunch parsley, finely chopped
• 2 tsp lemon zest
• ½ fresh lemon, juiced
• 2 cloves garlic, minced
• ½ cup walnuts, toasted and chopped
• 1 cup extra-virgin olive oil
• 1⁄8 tsp salt

Directions

 
1. Cut the cabbage in half lengthwise and remove the core from each half.
2. Place the halves cut-side down and slice into thin, even ribbons.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the cabbage and season with salt, to taste.
4. Cook, stirring occasionally, until the cabbage is evenly seared and begins to caramelize.
5. Add the water, vinegar, and sugar. Continue cooking until the liquid reducesvand the cabbage is tender. Set aside.
6. In a small bowl, combine the parsley,vlemon zest, garlic, and walnuts. Graduallyvstir in the olive oil until the mixturevreaches your desired consistency.
7. Stir in the lemon juice and salt.vSpoon the finished sauce over thevbraised cabbage and scatter a fewvwalnuts on top right before serving.