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© Meredith Corporation. All rights reserved. Used with permission.
For croutons, in a very large skillet, heat 1 tablespoon olive oil and the butter over medium-high heat. Add bread, garlic powder, and crushed red pepper. Cook and stir for 3 to 5 minutes or until golden brown. Remove croutons from skillet with slotted spoon; cool in a single layer on paper towels.
Add cabbage to the skillet, overlapping wedges if necessary. Sprinkle with salt and black pepper. Add water; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until tender.
Place cabbage on a platter; drizzle the remaining 1 tablespoon olive oil over cabbage. Sprinkle with croutons and parsley; serve with lemon wedges.