Sautéed Cabbage
Crispy sautéed cabbage with tofu lemon sauce: simple cooking and enjoyment – as a low-carb dinner or with boiled potatoes for a filling main course.
Ingredients
- 50 g onions (1 onion)
- 1 Organic lemon
- 150 ml Classic Vegetable Broth
- 500 g small cabbage
- 2 tbsp olive oil
- 2 Garlic cloves
- 3 sprigs lemon thyme
- 100 g tofu
- Salt
- Pepper
- ground coriander
- Cayenne pepper
- coarse Sea salt
Instructions
-
1.
Peel the onion and dice it finely. Wash the lemon, dry‑rub it, grate 1/3 of its zest finely, halve it and squeeze out the juice.
-
2.
Bring the vegetable broth to a boil in a pot. Add the lemon zest and onion, cover and simmer over low heat for about 10 minutes.
-
3.
Meanwhile, clean the cabbage and cut into eighths. Trim each piece so the quarters don’t fall apart. Rinse the cabbage pieces and drain them.
-
4.
Heat oil in a large non‑stick pan. Sauté the cabbage on medium heat for about 4 minutes.
-
5.
In the meantime, peel the garlic and slice it thinly. Wash the lemon thyme, shake off excess moisture, and pluck the leaves.
-
6.
Turn the cabbage, add the garlic and lemon thyme, and sauté for another 4 minutes.
-
7.
Cube the tofu, add it to the onion‑lemon broth, bring to a boil, then blend everything with a stick blender. Season with salt, pepper, a splash of lemon juice, coriander, and cayenne pepper.
-
8.
Sprinkle the sautéed cabbage with sea salt and serve with the tofu lemon sauce.
