Seared Red Cabbage with Creamy Chimichurri

Showcase a new vegetable at dinner with this recipe for Seared Red Cabbage with Creamy Chimichurri.

Make red cabbage the main attraction on your plate by simply pan-searing it on all sides and topping it with deliciously creamy chimichurri. I love searing vegetables and getting the deep, caramelization on the outside. Brussels sprouts, zucchini, sweet potatoes….I’m talking about you too! The cabbage still has a nice crunch to it after cooked, like eating a classic wedge salad but with the added bonus of caramelization.

Red cabbage has become one of those vegetables that rarely receives the recognition it deserves, often just being chopped up into tiny pieces for salads or coleslaw. Why should we show red cabbage some love? Not only is red cabbage a very affordable vegetable, but it also contains high amounts of the antioxidant, anthocyanin. Anthocyanins give red cabbage its deep purple hue and may help prevent cardiovascular disease and cancer. Those are good enough reasons for me to love red cabbage!

But if you need one more reason to eat more of this cruciferous vegetable, it has also been shown that anthocyanins can help prevent cognitive decline. Is it a coincidence that the inner layers of red cabbage look like a brain? Hopefully, I didn’t gross anyone out with that reference, but I think it’s pretty amazing!

[bctt tweet=”Enjoy the nutritional benefits of red cabbage with this easy side dish! #nutrition #health” username=”KarmanRD”]

Want to learn more about anthocyanins? Read this article from Today’s Dietitian.

When I made the creamy chimichurri the first time, I must have been feeling bold because I decided to only remove half of the seeds from the jalapeno and Serrano pepper. OH. MY. WORD. My eyes burned as soon as I removed the lid from the food processor and that’s when I knew I was in trouble. The seeds are no joke people. Unless you’re quite certain you can handle leaving the seeds in your hot peppers, DON’T DO IT. Please learn from my mistakes. Seriously….what was I thinking?!

There’s a lot of bold flavors happening in this chimichurri, which makes it a perfect match for the red cabbage. Any leftover chimichurri can be used to top eggs, tacos, or grilled meats. Steak + chimichurri are a match made in heaven!

[bctt tweet=”Showcase a different #vegetable at #dinner tonight: Seared Red Cabbage with Creamy Chimichurri ” username=”KarmanRD”]

I’d love to know if you’ve ever tried red cabbage this way. Leave a comment below and let me know if you plan on giving this recipe a try. Have an awesome week 🙂

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Seared Red Cabbage with Creamy Chimichurri

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4

Serving Size: 1 wedge

Ingredients

Seared Red Cabbage:

1 small head red cabbage, outer leaf removed

1 tablespoon olive oil, divided

pinch of salt

Creamy Chimichurri:

2 cups packed cilantro leaves

1 cup packed parsley leaves

1 jalapeno pepper, seeds removed

1 Serrano pepper, seeds removed

1 shallot, cut into quarters

2 cloves garlic

2 tablespoons lime juice

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1/4 cup plain Greek yogurt

1. Cut the head of cabbage into quarters and set aside.

2. In a food processor, combine all of the ingredients for the chimichurri, except for yogurt, and process until finely minced.

3. In small bowl, mix together 1/4 cup of the chimichurri and the Greek yogurt. Keep refrigerated until ready to use.

4. To sear cabbage, heat 1/2 tablespoon of the oil in a large skillet over medium low heat. Once oil is hot, carefully add cabbage wedges with cut side down. Sear for 5 minutes before flipping to the other cut side and adding the remaining 1/2 tablespoon of oil. Cook for 5 additional minutes. Carefully turn cabbage onto rounded side to cook remaining side for 5 minutes.

5. Remove cabbage wedges from skillet and lightly season with salt. Serve with the creamy chimichurri sauce drizzled on top.

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https://thenutritionadventure.com/seared-red-cabbage-creamy-chimichurri/

P.S. A big thanks to my friend and fellow blogger Lindsey at Handmade Healthy for the pretty gold flatware in my pictures. I’m so in love and kinda wish I could always eat with gold silverware 🙂