Ingredients
Scale
- 1 medium head of green cabbage (shredded or chopped)
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons butter or olive oil
- 1/2 cup smoked sausage or bacon bits (optional, for flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar or lemon juice
- Fresh parsley for garnish
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the cabbage in half, remove the core, and slice it into thin ribbons or bite-sized chunks. Thinly slice the yellow onion and mince the garlic. If you are using sausage or bacon, slice it into small coins or pieces now so everything is ready to go once the pan is hot.
- Place a large skillet or Dutch oven over medium-high heat. Add the butter or olive oil. Once melted, add the onions (and the meat, if using). Cook for about 5 to 7 minutes until the onions are translucent and starting to brown at the edges. Stir in the minced garlic and red pepper flakes, cooking for just one minute until the fragrance fills your kitchen.
- Add the shredded cabbage to the pan in batches, tossing it with the onion mixture. It might look like a lot of cabbage at first, but it will shrink significantly as it cooks. Season with salt and pepper. Lower the heat to medium, cover the pan, and let it cook for 10 to 12 minutes. Stir occasionally to ensure even browning. Once the cabbage is tender and has some golden-brown charred spots, stir in the apple cider vinegar to brighten the flavors.
- Taste the dish and add more salt or pepper if needed. The cabbage should be soft but still have a slight bite. Remove the pan from the heat. Transfer the cabbage to a large serving bowl or individual plates. Garnish with a sprinkle of fresh parsley and serve while it is steaming hot.
- Cook Time: 30 minutes