Ingredients:

  • 1 medium head green cabbage, shredded (approx. 2 lbs / 900g)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, thinly sliced
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp apple cider vinegar

Instructions:

  1. Heat the olive oil and butter in your 12 inch skillet over medium high heat. Wait until the butter stops foaming and smells nutty. Note: This ensures the pan is hot enough to sear.
  2. Add the shredded cabbage to the pan. If you have a small skillet, work in batches. Let it sit undisturbed for 3–4 minutes until the bottom layer develops a deep, mahogany colored crust.
  3. Push the cabbage to the edges of the pan to create a small well in the center.
  4. Add the sliced garlic to that center well. Sauté for 60–90 seconds until the garlic is golden and smells fragrant, then toss everything together.
  5. Reduce the heat to medium.
  6. Sprinkle in the salt and pepper. Stir occasionally for another 5–7 minutes until the cabbage is tender but still has a slight snap.
  7. Remove the pan from the heat immediately.
  8. Stir in the apple cider vinegar. You'll hear a slight sizzle as the acid hits the hot pan.