Cabbage Francais
Elevate humble cabbage into a gourmet delight with this Cabbage Francais recipe—a French-inspired twist on a classic vegetable. Thick wedges of green cabbage are blanched, lightly battered, and pan-fried to golden perfection before being simmered in a luscious lemon-garlic butter sauce. The dish boasts vibrant flavors, thanks to a squeeze of fresh lemon juice, aromatic garlic, and a finishing touch of fresh parsley. Perfect as a side dish or a light vegetarian main, this recipe is easy to prepare in just 40 minutes and will impress with its elegant presentation and rich, buttery flavors. Serve warm and savor this simple yet sophisticated culinary creation!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Lemon juice
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 cup Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Cut the cabbage into thick wedges, keeping the core intact so the wedges hold their shape.
Bring a large pot of water to a boil and blanch the cabbage wedges for 3-4 minutes. Drain and pat dry with paper towels.
Set up a dredging station: place the flour in one shallow dish and beat the eggs with 1 tablespoon of water in another shallow dish.
Season the cabbage wedges with salt and black pepper. Dip each wedge in the flour to coat lightly, then in the egg mixture, ensuring it’s well-coated.
Heat a large skillet over medium heat and melt 2 tablespoons of butter with 1 tablespoon of olive oil.
Cook the battered cabbage wedges in batches, frying each side for 3-4 minutes until golden brown. Add more butter and olive oil as needed for subsequent batches. Transfer the fried cabbage to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken or vegetable stock and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.
Return the cabbage wedges to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes until the cabbage is tender and infused with the flavor of the sauce.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
