Pan-Seared Cabbage with Parsley Vinaigrette

A bowl of crisp, quickly pan-seared cabbage, tossed in a parsley vinaigrette, and topped with buckwheat groats.
Our three Simple Feast chefs

Simple Feast

Our chefs

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.


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


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.