Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) Green Cabbage, cored and thinly sliced
  • 1 large (approx. 6 oz / 170g) Yellow Onion, thinly sliced into half-moons
  • 2 tbsp (28g) Unsalted Butter
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (6g) Kosher Salt
  • ½ tsp (3g) Freshly cracked Black Pepper

Instructions:

  1. Slice the cabbage into thin, uniform ribbons about 1/4 inch thick. Slice the onions into thin half moons. Note: Uniform slices ensure even cooking.
  2. Heat a large cast iron skillet or wide sauté pan over medium high heat. Melt 2 tbsp butter until it begins to foam.
  3. Add the sliced onions. Sauté for 4-5 minutes until they become translucent and turn golden yellow.
  4. Increase the heat slightly and add the sliced cabbage. Spread it evenly and leave it undisturbed for 3 minutes until mahogany colored edges form.
  5. Stir the cabbage and repeat the process for another 8-10 minutes until the cabbage is tender but still has a slight bite.
  6. Stir in the minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
  7. Sauté for 60-90 seconds until the garlic smells fragrant.
  8. Remove from heat immediately to prevent the garlic from browning too deeply.