Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1/2 small head green cabbage 4 carrots, shredded 1 jalapeño, halved and seeded 1 lemon, zested and juiced 1-2 teaspoons honey Coarse sea salt to taste DIRECTIONS In a heavy skillet over medium heat mix together oil, cabbage, carrots, jalapeño and lemon zest. Sauté, stirring occasionally over low heat until completely limp and tender. Stir in lemon juice and honey until completely combined. Remove pepper if desired. Serve warm or at room temperature. SERVING SUGGESTION Pass a salt grinder for everyone to add salt as desired. A few flakes of coarse salt make the cabbage and carrots taste even sweeter. Copyright © 2016 Stefanie Samara Hamblen |
