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Wilted cabbage with warm lemon-dill dressing

Wilted cabbage with a warm lemon-dill dressing, a simple side dish everyone will enjoy.

You never know who's coming to Thanksgiving dinner, and what food allergies or aversions they might bring along. Vegans, gluten-free, dairy-free -- I've hosted them all, and often at the same meal. The holiday table can be a minefield for the cook! It's great to have a few please-all side dishes on the menu. This cabbage with warm dressing takes minutes to prepare (the cabbage can be shredded ahead of time), and it's free of gluten, dairy, meat, nuts -- free of everything except flavor. Cabbage is undervalued on the holiday table; it's economical, easy to prepare, and adapts well to sweet or savory seasonings. (I just used some cole slaw mix in a Chinese stir-fry last night.) This simple side dish can be prepped ahead of time -- a food processor with a shredding blade makes short work of it -- and then needs to sit for a few minutes before serving to allow the mustard to do its tenderizing work. In other words, this cabbage isn't fussy.

A simple side dish of cabbage wilted by a warm lemon-dill dressing will be great on the holiday table.

Wilted cabbage with warm lemon-dill dressing {vegan, gluten-free}

From the pantry, you'll need: lemon, dill weed, Dijon mustard, rice vinegar, extra virgin olive oil, kosher salt, fresh black pepper.

Serves 4.


6 cups shredded cabbage (green, red, or a mix)
Juice of 1/2 lemon
1/2 tsp dried dill weed (or 1 tsp fresh dill, if you have it)
2 tsp Dijon mustard
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper

Optional garnish: 1/2 cup toasted walnuts


Place the cabbage in a heat-proof mixing bowl and set aside.

Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes.

Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it sit for at least 15 minutes, to wilt the cabbage.

Transfer the cabbage with a slotted spoon to a serving dish, and serve warm or at room temperature. Garnish, if desired, with toasted walnuts.

[Printer-friendly recipe.]

More cabbage side dishes:
Red cabbage salad with walnuts, raisins, feta and warm mustard dressing, from The Perfect Pantry
Sweet and sour slow cooker red cabbage with apples and onions, from The Perfect Pantry
Roasted cabbage with lemon, from Kalyn's Kitchen
Roasted cabbage slaw with hazelnuts and lemon, from The Kitchn
World's best braised green cabbage, from Nom Nom Paleo

Wilted cabbage with a warm dressing will please everyone at the holiday table.

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I love cabbage, so this sounds fantastic to me. And perfect for a side dish that anyone could enjoy!

Kalyn, it's easy on the cook, too!

I have really been craving cabbage lately and since lemon and dill are two of my favorite flavors, I can't wait to make this tonight! Off to the store for cabbage! Thanks, Lydia! :-)

Nicole, if only we lived closer....!

We were a three cabbage house, so I jumped on this tonight. I had both red and green, so it was pretty as well as tasty, and it's now on the Thanksgiving candidate list.

Susan, what was the third cabbage? I'm just picturing how beautiful the cabbage was on your table!

Oh, just another green one, but I do have some baby bok choy, waiting for another burst of kitchen energy. Love those brassicas!

Susan, I'm coming to your house for dinner!

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