Tender Aegean cabbage shoots are briefly boiled, then dressed with lemon, garlic, and olive oil.
15 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim the greens and wash them in plenty of water.
Bring the water to a boil in a pot and add the salt.
Boil the greens for 6 to 8 minutes, keeping them bright green.
Drain the greens and rinse under cold water.
Whisk the lemon juice, crushed garlic, and olive oil.
Toss the greens with the dressing and serve.
💡 Tip: Overboiling cabbage sprout greens dulls their color; drain as soon as the stems soften.
🍽️ Serving suggestion: Serve as a cold meze plate with an optional lemon wedge on the side.
~116
kcal calories
3
g protein
9
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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