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| Ingredients | |
|---|---|
| 1/2 ea | Cabbage |
| 1/2 bunch | Carrots, cut in half crosswise (~5 carrots) |
| ~20 ea | Fingerling Potatoes |
| 2 ea | Lemon |
| 1 bunch | Dill, rough chopped (reserve a couple sprigs for garnish) |
| ~2 oz | Microgreens |
| 4 tbs | Extra Virgin Olive Oil |
| Pinch | Chili Flakes |
| Salt as needed |
Yield: 4-6 servings
Instructions:
Preheat the oven to 500F. Cut your cabbage in half lengthwise, leaving the core intact. Reserve one half for later use, and cut the remaining half in half, keeping the core intact. Marinate with 2 tbs olive oil, half the chopped dill, a pinch of salt, the zest of a whole lemon and the juice of half a lemon. Working the marinade into the inner leaves.
While the cabbage is marinating, take the potatoes, carrots, the rest of the chopped dill, a pinch of salt and chili flakes and 2 tbs olive oil (as well as the remaining lemon; quarter lengthwise and slice into triangles as thin as possible) and toss all of these ingredients in a cast iron skillet. Place the cast iron in the oven and set a 10 minute timer.
When the timer goes off, sear the marinated cabbage cut side down on both sides. Once seared, place in the oven for about 5 minutes.
Once 5 minutes has passed, remove the potatoes, carrots and cabbage from the oven.
Place the cabbage on a plate first, followed by the carrots and potatoes, ensure to use any caramelized lemons in the pan. Finish by garnishing the plate with micro greens and the remaining dill.
