Serves 4
Active time: 30 minutes
Total time: 50 minutes
Buckwheat groats are gluten-free and pretty readily available in grocery stores and online. Definitely worth seeking out.
Ingredients
Toasted Buckwheat
2 tablespoons buckwheat groats
½ teaspoon canola oil
⅛ teaspoon fine sea salt
Parsley Vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 cup flat-leaf parsley leaves (and tender stems are OK)
1 teaspoon finely grated lemon zest
1½ teaspoons lemon juice
1 teaspoon agave syrup
⅛ teaspoon fine sea salt
Pan-Seared Cabbage
Half green cabbage
Extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
Instructions
To Make the Toasted Buckwheat
Preheat the oven to 300˚F.
Toss the buckwheat groats with the oil and salt and spread on a baking sheet. Bake until toasted and fragrant, 15 to 20 minutes.
To Make the Parsley Vinaigrette
Put all of the ingredients in a high-powered blender, or use an immersion blender, and blend until smooth.
To Prepare the Cabbage and Serve
Remove the outer leaves from the cabbage and trim the core end. Cut the cabbage into 1-inch wedges, trimming the core a little more as needed.
Heat a generous film of oil in a skillet over medium-high heat. Add the cabbage and cook to brown on all sides, about 2 minutes per side. Remove from the heat and season with salt and pepper.
Transfer the cabbage to a serving bowl. Spoon dressing over the top and sprinkle with the toasted buckwheat.