Cabbage, Leeks, Limas, Lemons? A star is born with this winning, fresh combination

Not easy being green? At least EATING green is easy when you help yourself to this recipe for Cabbage with Lemons and Limas (and Leeks, too). This suggestion sprang from our hometown newspaper, The Dallas Morning News, in its food feature section, which recommended to readers, “Paint your plate with produce.” 

Cabbage, the star of this dish, is high in vitamins A, K, and C, and is rich in fiber and folate. Cabbage has calcium for sturdy bones, antioxidants to keep cancer away, and even contains protein. Best of all, one cup of cooked cabbage contains only 33 calories. Who can argue with that? 

Combining the green all-stars of cabbage, limas, and leeks (I used the leeks in place of onions in a recipe because I had some leeks on hand) was most unusual; adding the lemons for seasoning was a good idea (remember that I’m still rich in fresh lemons from my visit to the West). Since lemons are bright with acidity, they bring up the good flavor of the cabbage and banish the “cabbage-gone-bad” taste and aroma. In other words the lemony-fresh aroma is all you smell when this dish is cooking.

I like the touch of grated Parmesan on top—makes it seem like more of a veggie casserole in its little casserole dish. Best of all was the addition of the sprig of fresh thyme.

Anyone who thinks cabbage is flavorless will have another thought after digging into this tasty, easy-to-prepare menu item. We loved it and were sorry to see the last bite disappear from our serving bowl.

Cabbage with Lemons and Limas

2 tablespoons olive oil

1 onion sliced fine (I substituted 2 leeks, sliced fine)

2 cloves garlic, minced

4 cups cabbage, shredded or thinly chopped

juice of 2 lemons

2 cups cooked large limas, well-drained

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves (roughly 1 sprig)

salt substitute and pepper to taste

grated Parmesan for garnish

In a large stock pot heat oil over medium-high heat. Add sliced onion and minced garlic. Stir to coat vegetables in oil; cook for about 3 minutes until garlic and onion just soften. Cover and reduce heat to low. Cook for 20 minutes to let vegetables carmelize. Raise heat to medium. Add shredded cabbage and lemon juice. Toss gently; allow cabbage to wilt. Cover and cook for about 10 minutes or until cabbage is tender. Add limas, zest, and thyme, Stir and heat about 5 minutes. Season with salt substitute and pepper; serve with a sprinkle of grated Parmesan. Makes 6 servings.