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. 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. 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. 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. 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 per serving