Cabbage is a versatile cruciferous vegetable which can be prepared in a variety of ways. Cabbages can be pickled, fermented (as in sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C, and dietary fiber. The following recipe can be served topped with avgolemono or with a squeeze of fresh lemon juice.
Lahanodolmades (Stuffed Cabbage Rolls)
1 cabbage, about 3 pounds
1/4 cup Greek extra virgin olive oil
1 large onion
1 can whole San Marzano tomatoes …