Calenda Cabbage
Brighten up your table with Calenda Cabbage, a vibrant and flavorful side dish that elevates humble cabbage into a spiced sensation. This easy-to-make recipe combines tender green cabbage with the smoky warmth of paprika, earthy turmeric, and a touch of heat from red pepper flakes, all brought together in a savory vegetable broth. Finished with a splash of zesty lemon juice and garnished with fresh parsley, this dish is as beautiful as it is delicious. Perfect as a cozy vegetarian side or a light plant-based main alongside rice or crusty bread, Calenda Cabbage is ready in just 45 minutes and packed with comforting, nutrient-rich goodness. Whether you're craving something wholesome or looking for an impressive crowd-pleaser, this recipe is sure to delight.
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Recipe Information
Ingredients
- 1 head green cabbage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1.5 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Remove the outer leaves of the cabbage, then cut it into quarters and remove the core. Slice the cabbage into thin strips and set aside.
Peel and finely dice the onion. Mince the garlic cloves.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the paprika, turmeric, salt, black pepper, and red pepper flakes into the skillet. Stir the spices into the onion and garlic mixture until fragrant, about 30 seconds.
Add the sliced cabbage to the skillet and toss to coat it in the spice mixture. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour the vegetable broth into the skillet, reduce the heat to low, and cover with a lid. Let the cabbage simmer for 15-20 minutes, stirring occasionally, until tender and infused with flavor.
Remove the skillet from the heat and stir in the lemon juice for a bright, zesty finish.
Sprinkle the chopped fresh parsley over the top as a garnish before serving.
Serve the Calenda Cabbage warm as a side dish or pair it with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1457 mg | 31% | |
*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.
