Ingredients
Method
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and salt. The cabbage may seem excessive for the pan, but it will wilt down as it cooks.
- Cook, stirring occasionally, until the cabbage is tender and lightly browned in spots, 10 to 15 minutes.
- Squeeze the juice from two lemon wedges over the cabbage. Taste and adjust with additional salt, pepper, or lemon juice as desired.
Nutrition
Notes
Ingredient Swap: I love using a mix of green and red cabbage sometimes for a pop of color and a slightly different texture.
Storage Tip: This keeps beautifully in the fridge for up to 4 days, and I find the flavors meld even more, making great leftovers.
Make-
Ahead Advice: You can slice the cabbage a day in advance and store it in a bag in the fridge to cut down on prep time when you're ready to cook.
Common Mistake: Don't crowd the pan initially.
Trust the process.
It will wilt down, but starting with a too-small skillet will steam it instead of giving you those lovely browned bits.
Serving Suggestion: I often finish this with a sprinkle of fresh parsley or grated Parmesan right at the end for a little extra something.
Equipment Note: My go-to is a large cast iron skillet because it gets a fantastic sear, but any wide, heavy-bottomed pan you have will work perfectly.