Instructions: In a large saute pan, heat the olive oil. Season the medallions with Emeril"s Essence. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the roasted shallots, parsnip strips, green onions and peppers.

This recipe yields 4 servings.

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