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Ingredients
  • 1 ½ to 2 pounds green cabbage (1 medium or ½ large)
  • 1 teaspoon whole black peppercorns (do not use pre-ground or finely ground black pepper)
  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 2 ounces vegan parmesan cheese (about ¾ cup firmly packed freshly grated or scant ⅔ cup store-bought grated)
  • Lemon wedges, for serving (optional)
  • Shop Recipe
Note: Ingredients may have been altered from the original.
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