CHEF JEFF — ONE BYTE AT A TIME: Seared Red Cabbage

Consider this side dish when you need one to go along with your main course.

Seared Red Cabbage

1 small head red cabbage

2 to 3 tablespoons olive oil

Salt and pepper

Juice of ½ orange

2 to 3 tablespoons toasted chopped walnuts

Remove any outer leaves of cabbage with brown spots. Cut head in half from top through core. Leaving core in place to hold slices together, cut into wedges about 1-inch wide (size of first digit of your index finger).

Heat oil in heavy skillet over medium-high heat. Add as many wedges as will fit in single layer. Cook about 3 minutes. Using flat spatula, turn each wedge over and sprinkle with salt and pepper. Cook 5 minutes. (Wedges may fall apart a little, but they’ll still taste good.) Remove from skillet to serving plate. Squeeze orange half over them and sprinkle with toasted walnuts. (If you want, add walnuts to hot skillet and cook them briefly, but don’t let them burn.)

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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