- White cabbage 2 pounds, core removed and shredded (around 10 cups)
- Extra-virgin olive oil 1 1/2 tablespoons (use coconut oil if you prefer)
- Garlic 1 tablespoon, minced
- fine sea salt 1/2 teaspoon, or more to taste
- Half a lemon, cut into wedges
Cabbage may sound like a boring side dish that reminds you of school lunches, but adding lemon and garlic to it adds a whole new taste sensation.
It’s very quick and easy to make, and sautéing the cabbage in a little oil makes it wilt down nicely without it becoming soggy and tasteless. Eat it as a side with grilled meats and fish, or even on its own!
Heat the olive oil in a large skillet over medium-high heat.
Add the cabbage, garlic, and the salt. The cabbage will wilt down as it cooks, so don’t worry if the pan looks too full.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown. This usually takes around 10 to 15 minutes.
Squeeze the juice from 2 lemon wedges over the cabbage.
Taste then adjust with more salt, pepper, and lemon juice as needed. Serve!
This cabbage recipe also works well with onions. All you have to do is add them to the pan when you add the cabbage.
You can also try cooking this recipe with butter, walnut oil or rendered bacon fat. Cook a few pieces of streaky bacon in the pan before you add the cabbage, and the fat from the bacon will add a lovely taste.