Cabbage

Bahan-bahan

½ of a medium green cabbage (1 to 1 ¼ lbs / 450 to 570g)

3 tablespoons (42g) extra virgin olive oil

Kosher salt and black pepper

Notes

This is intentionally seasoned simply to remain versatile. If you’d like to add garlic, slice it thinly or finely chop; add it in the last few minutes of cooking. Want to add spices? Add them once the cabbage is done cooking and stir constantly for 1 to 2 minutes or until the cabbage is well coated.

Petunjuk

Use a sharp knife or mandoline to slice the cabbage thinly, about as thinly as you can. You should get ~ 8 cups of shredded cabbage.

Heat a large, deep sauté pan over medium-high with the oil. Once shimmering, add the cabbage and 1 teaspoon kosher salt (half if using sea salt or table salt).

Cook for 10 to 15 minutes, stirring just occasionally, until tender, almost silky and starting to get some color. If it browns quickly, deglaze with a splash of water and/or lower the heat to medium.

Season with black pepper (and more salt, if needed). Off the heat, squeeze on some lemon juice or vinegar, if desired.