¼teaspooncoarsely ground black pepper, or red pepper flakes
2teaspoonslemon juice, more if desired
Lemon wedges, for serving, optional
Instructions
Quarter cabbage and cut out core. Thinly slice cabbage into ¼ to ½ inch slices. You should have about 8 to 10 cups.
In a large deep skillet, over medium heat, heat butter and olive oil, until butter is melted. Add garlic and cook, stirring constantly, for 1 minute until fragrant.
Add cabbage, sprinkle with salt and pepper, stir well. Cook, stirring occasionally, for 15 minutes or until softened and lightly browned.
Turn off heat, and stir in lemon juice. Taste and season with more salt, pepper, and lemon juice if desired. Serve garnished with lemon wedges, if desired.
Video
Notes
Fried cabbage: Omit oil and butter. Brown 3 to 4 strips of bacon cut into one inch pieces. Remove bacon from pan when crisp, reserving grease. Sauté cabbage in bacon grease. If desired, add 1 teaspoon cider vinegar or sugar to taste. Garnish with crisp bacon bits.
If you like, add one thinly sliced onion. Cook the onion in the oil until it begins to soften, add the garlic, stirring for one minute, then add the cabbage and continue with recipe as directed.
Leftover cabbage can be refrigerated for 3 to 5 days, or frozen for up to 6 months.