Gabrielle.Simons.Nutrition

Lebanese Cabbage with Mint and Pumpkin Seeds

Serves 2-3
2 teaspoon EVOO
1 leek
1/4 onion
1/4 green cabbage
1 teaspoon Lebanese 7 Spice (optional)
1/2 teaspoon salt
7 ish mint leaves
1/4 cup pumpkin seeds (pepitas)

Cut away the dark green park of the leek and discard everything but the white and light green (or save for stalk). Slice leek and wash in a bowl of water to remove sand or dirt hiding in the leek layers.

Slice the cabbage and wash in that same bowl of water.

Mince onion.

Heat oil in a skillet. Add onion and leak and sauté over medium heat for about 5 minutes until onions are translucent. Turn down heat if leaks are burning.

Add cabbage, salt and Lebanese 7 Spice if using. Sauté for about 5-7 minutes to soften cabbage. I like yo leave some crunch.

Rinse mint leaves, chop and add in at the very end. Turn off heat. Top with pepitas (pumpkin seeds) and serve.

Great with a fried egg on top, mixed with a bowl of farro or brown rice and tofu, or as a side to chicken or fish. Enjoy!

Feel free to “save” this recipe to make later!