Ingredients
- 2 pounds cabbage, shredded (white cabbage, core removed, 10 cups)
- 2 onions, chopped (medium brown onions, optional but good)
- 1 1/2 tablespoons olive oil (extra-virgin)
- 1 tablespoon garlic, minced
- Crushed red pepper flakes (pinch)
- 1/2 teaspoon sea salt (fine sea salt, or more to taste)
- Lemon (half of a lemon, cut into wedges)
How to Make
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Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
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Step 2: Add the cabbage, onions, garlic, red pepper flakes, and the salt; it might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
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Step 3: Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
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Step 4: Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
We hope you enjoy this recipe!
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