Sautéed Cabbage


1 head green cabbage, thinly sliced with stem removed
2 onions, sliced
4 cloves of garlic, sliced
1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Butter Olive Oil
Salt and Pepper, to taste
Red pepper flakes (optional)


Heat olive oil in a large stainless steel pan. Add the onions to the hot oil, cook until they are soft but not yet browned.

You may need to cook the cabbage in batches. Be careful not to overfill your pan.

Add the cabbage to the onions and let it sit for a few minutes. Once it starts to brown on the bottom, gently flip it with a spatula so that the other side can brown. Try not to stir it to often, you want it do be able to caramelize just a little.

Drizzle with Butter Olive Oil, salt, pepper, and red pepper flakes. Allow to cook a few more minutes, until cabbage is soft and starting to caramelize. Remove from heat and serve immediately.

If you had to separate the cabbage into batches, add them all to a large mixing bowl and toss a few times. This will make sure that the onions are mixed throughout.