CABBAGE AND PORTOBELLO
Many restaurants in Italy feature a table at the front containing a variety of cold
antipasti. I like to recreate this table at home. This particular dish is a healthy
choice to include.
1/2 green cabbage,
cored and thinly sliced
3 portobello mushrooms,
4 tablespoons olive oil
Juice of 2 lemons
Kosher salt and
freshly ground pepper
Parmesan cheese, shaved
(use vegetable peeler)
1 In a bowl, toss cabbage and mushrooms with olive oil,
lemon juice, and salt and pepper to taste. Let stand for
up to 30 minutes. Taste and correct for seasoning, adding
more olive oil if necessary.
2 Top with shaved Parmesan cheese before serving.