Food The Bite:

Eden Grinshpan’s Coriander, Fennel, & Lemony Cabbage

Words by Sacha Strebe.

Eden Grinshpan’s Coriander, Fennel, & Lemony Cabbage

If we had to describe Eden Grinshpan in one word, it would definitely be effervescent. From her bubbly personality to the vibrant food she creates, it’s safe to say Grinshpan knows how to turn up the volume. The renowned TV personality (she’s the host of Top Chef Canada), and author of Eating Out Loud, has helped thousands of home cooks find joy over a stove thanks to her big, bold flavors packaged in simple, healthy meals with a Mediterranean twist. Like us, she doesn’t mind getting messy in the kitchen either. In fact, it’s imperative to the process that you do—see visual proof here

So, if you’re ready to play with your food, too then keep reading to learn more about one of our favorite chefs and then make Eden Grinshpan’s side dish recipe: Fennel & Coriander Lemony Cabbage. It’s just as scintillating as she is!

Eden Grinshpan’s Coriander, Fennel, & Lemony Cabbage

NAME: Eden Grinshpan

PROFESSION: Television Host and Cookbook author

INSTAGRAM: @edeneats

WEBSITE: edeneats.com

PHILOSOPHY ON FOOD? 
Approachable everyday food that is easy to whip up, Middle-Eastern/Mediterranean focused, and seasonal when possible.

A LITTLE ABOUT THE RECIPE YOU’RE SHARING WITH US?
I love taking veg and giving it a bit of a makeover. The flavor and textural element you get from the fennel and coriander is such a welcomed surprise and the salty nuttiness you get from the parm is key. Brightening the dish up with fresh lemon juice and zest keeps the cabbage super light and perfect as a side to all your fall and winter dinners.

COOKING MAKES ME FEEL… creative and happy

BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE?
When I visit Israel. I am half Israeli and get most of my inspiration from when I travel there.

Eden Grinshpan’s Coriander, Fennel, & Lemony Cabbage
Eden Grinshpan’s Coriander, Fennel, & Lemony Cabbage

BRIEFLY, HOW YOU CAME TO DO WHAT YOU DO:
I fell in love with food in high school and started baking and cooking for my family. I enrolled at Le Cordon Bleu and graduated with the grande diplôme in pastry and cuisine. Since then, I have hosted two food/travel shows on the Cooking Channel, judged on several shows like Donut Showdown, Sugar Showdown, Chopped Canada, and now host Top Chef Canada. I also wrote a cookbook, Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day published by Clarkson Potter last year.

THE RECIPE OR MEAL YOU’RE KNOWN FOR?
I think it’s my eggplant. I grill eggplant whole until they get charred all over, this way they steam on the inside and get a beautiful smokey flavor. I then dress it up in many different ways. One of my faves is with tahini and pomegranate molasses.

ESSENTIAL KITCHEN TOOL?
Microplane, tongs, and a knife.

TRIED-AND-TRUE ENTERTAINING TIP?
Prep as much as you can in advance. 

3 INGREDIENTS YOU COULDN’T LIVE WITHOUT?
Tahini, Extra virgin olive oil, Sea salt (AND LEMON!)

QUIRKY FOOD HABITS?
I put tahini on everything.

MIDNIGHT SNACK?
Pizza or tahini and honey on fresh bread.

BEST SOURCE FOR FOOD AND RECIPE INSPIRATION?
My collection of cookbooks, eating out, and travel.

SOUNDTRACK IN YOUR KITCHEN?
Fleetwood Mac.

MOST SWOON-WORTHY RESTAURANT? 
There are so many… in NYC I would say Via Carota, in Israel I would say North Abraxas… don’t do this to me. I love so many!!!

I CAN NEVER RESIST… 
pizza.

THEY SAY YOU ARE WHAT YOU EAT—WHAT ARE YOU? LOL…
Pepperoni Pizza? 

Necessary Objects

These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Coriander and Fennel Lemony Cabbage

Eden Grinshpan

Ingredients

3 tablespoons extra virgin olive oil 

1 head of purple cabbage cut into 8ths

1 tablespoon fennel seed 

1 tablespoon coriander seed

2 garlic cloves – grated 

1 cup grated parmesan 

1 lemon juiced and zested

2 cups water

Salt and pepper to taste 

Maldon sea salt to finish 

Method

Preheat the oven 375 degrees f

Cut cabbage into eighths keeping the core attached to every piece so that it keeps its shape. Dry toast the fennel seed and coriander seed in a pan until lightly toasted around 1 min on medium low.

Heat up a very large pan and add in the extra virgin olive oil

Add in the cabbage on one side and get a golden sear around 3 minutes. Season well with salt and pepper and then turn over. Sear on the other side until golden. 

Sprinkle in the garlic, toasted fennel seed and toasted coriander seed and sauté for a couple more minutes. Add in the juice of 1 lemon and two cups of water. 

Cover with a lid and let simmer on low for 30 minutes. Check on cabbage to make sure it doesn’t burn.

When the cabbage is tender and the water is almost evaporated sprinkle over the cheese and place on the oven for 5 minute

Remove and finish with lemon zest and sea salt 

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