Sautéed Cabbage

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Remove any wilting outer leaves. Cut the cabbage in half through the core, then cut each half down the middle to make 4 wedges. Rinse the wedges under cold water, shake well and pat dry with paper towels.
2. Cut out the core of each wedge at an angle, then shred the cabbage thinly (or use a food processor or mandoline). If it still looks wet, pat it dry again.
3. Heat a cast iron skillet over medium-high heat and add about 3 to 4 tablespoons of extra virgin olive oil. When the oil is just shimmering, add the shredded cabbage, the sliced onion and the minced garlic.
4. Season with a good pinch of kosher salt, the red pepper flakes or Aleppo pepper, and the coriander.
5. Cook, tossing occasionally, until the cabbage has fully softened and caramelized in spots and has shrunk noticeably.
6. Finish with the juice of 1 lime and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.