This sautéed cabbage is an easy and inexpensive side dish that's a little crispy and slightly caramelized. The lemon brightens everything up, and for a variation, sprinkle on some red pepper flakes to add another layer of flavor.
Ingredients
- 1 small head green cabbage , about 2 pounds
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup onion
- 1 teaspoon minced garlic
- 1 tablespoon apple cider vinegar
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 4 lemons wedges
Instructions
-
1
Remove any damaged outer leaves from cabbage. Cut cabbage in half down through the stem, then cut halves into quarters. Carefully cut out cores and thinly slice cabbage.
-
2
Heat a large skillet over medium heat, and add olive oil and butter. Once melted, add onions, and saute until translucent and just lightly browned, 3 to 4 minutes Add garlic, and cook until fragrant, about 30 seconds.
-
3
Add cabbage, mixing well with onions, and cook, stirring frequently, until tender and lightly browned, but not burned, 13 to 16 minutes. If cabbage starts to dry out a bit, add a little water to the pan.
-
4
Drizzle vinegar over cabbage, stir well, and cook for 1 minute. Season to taste with salt and pepper, and serve hot with a wedge of fresh lemon.
Nutrition Facts
Per serving
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