Sautéed Cabbage

Ingrédients

• 1 head green cabbage (red, or savoy (about 3 pounds))
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup yellow onion (1/4" thick slices)
• 2 teaspoons minced garlic
• 1 teaspoon apple cider vinegar (or red/white wine vinegar)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon sliced green onions

Préparation

1. 1

   Prepare the Cabbage - Remove any bruised or damaged outer leaves. Rinse and dry the surface before cutting. Securely hold the cabbage and carefully cut it down through the stem to create two halves. Place them cut-side down on the cutting board. Then cut each half into quarters by cutting down through the stem. Carefully remove the thick cores with a knife. Cut the quarters into ½-inch thick slices. There should be about 20 cups (2 ½ pounds, 1.14kg) of shredded cabbage.

2. 2

   Cook the Onions and Garlic - Heat a large 12-inch skillet or Dutch oven over medium heat. Add the olive oil and butter. Once the butter melts, add the onions. Sauté, stirring occasionally, until the surface lightly browns and the onions are translucent, about 7 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

3. 3

   Cook the Cabbage - Add half of the cabbage, stir, and cook until it begins to wilt and reduce in volume, about 2 minutes. Add the remaining cabbage and stir until wilted, about 2 minutes. Continue to cook for 8 minutes, stirring every minute to allow lightly even browning.

4. 4

   Add the Seasonings - Add the apple cider vinegar, stir, and cook for 1 minute. Add the salt and pepper, stir, and cook for 1 minute. Season to taste.

5. 5

   To Serve - Garnish the sautéed cabbage with sliced green onions and serve hot.