Ingredients:

  • 2 lbs green cabbage, shredded
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Prep the cabbage. Remove the outer leaves and the tough core. Slice the head into quarters, then thinly shred the leaves into ribbons about 1/4 inch thick.
  2. Melt the butter. Heat your pan over medium high heat. Melt the 2 tbsp butter until it begins to foam and sizzle.
  3. Sauté the onions. Add the sliced onions. Cook for 3-5 minutes until they are translucent and a pale golden brown. You should smell a sweet, savory aroma here.
  4. Brown the cabbage. Increase the heat slightly and add the shredded cabbage. Spread it evenly across the pan. Let it sit undisturbed for 2-3 minutes until you see caramelized brown spots forming on the bottom.
  5. Tenderize. Stir the cabbage and cook for another 5 minutes. You're looking for it to be tender crisp — soft enough to eat, but still having a slight snap.
  6. Add aromatics. Stir in the minced garlic, 1 tsp salt, and 1/2 tsp pepper. Cook for 60-90 seconds until the garlic smells fragrant but hasn't turned dark brown.
  7. The final glaze. Turn off the heat immediately. Drizzle the 1 tbsp apple cider vinegar over the top.
  8. Finish. Give it one final stir to coat everything in the vinegar glaze and serve immediately.