Ingredients:

  • 1 lb green cabbage, cored and thinly shredded
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Core the cabbage and slice it into thin, consistent ribbons. Slice the onion into half-moons. Ensure the cabbage is dry to maximize browning.
  2. Place a large skillet over medium-high heat and add the butter. Once the butter begins to foam and smells nutty, add the sliced onions.
  3. Sauté the onions for 5–7 minutes, stirring occasionally, until they reach a translucent, golden-brown hue.
  4. Toss in the shredded cabbage and sprinkle with salt, pepper, and garlic powder. Use tongs to coat every ribbon in the browned butter.
  5. Sauté for another 5–8 minutes. Allow the cabbage to sit undisturbed for 2 minutes at a time to develop mahogany-colored charred edges before tossing. Remove from heat once tender but still retaining a slight bite.