Green Cabbage Recipe

Prepare cabbage and aromatics

Remove any damaged outer leaves from the cabbage. Cut the cabbage in half through the core, then cut out the core with a diagonal V-shaped cut. Slice each half into 1/2-inch (about 1.3 cm) thick ribbons. Peel and thinly slice the onion. Mince the garlic. Measure out the butter, oil, stock, vinegar, sugar, and seasonings.

Heat pan and soften onion

Place a large wide skillet or sauté pan over medium heat. Add the olive oil and 1 tablespoon of the butter. When the fat shimmers, add the sliced onion and a pinch (about 1/8 tsp) of the salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes; do not let it brown deeply.

Add garlic and cabbage

Stir in the minced garlic and cook for 30–45 seconds until fragrant. Add the cabbage ribbons to the pan in batches if necessary, letting them wilt slightly before adding more so the pan does not cool too much.

Season and braise

Sprinkle the sugar, remaining salt, black pepper, and red pepper flakes over the cabbage. Add the stock and apple cider vinegar. Stir to combine, then reduce heat to medium-low. Dot the top with the remaining tablespoon of butter, cover the pan partially with a lid (leave a small gap for steam to escape) and braise the cabbage until tender but still slightly toothsome, 12–15 minutes. Stir once or twice during cooking to ensure even braising.

Finish and adjust seasoning

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate excess liquid if needed, and taste. Adjust salt, pepper, or vinegar as desired. Stir in the chopped parsley.

Serve

Transfer the braised cabbage to a serving dish or serve directly from the pan. Offer lemon wedges on the side for squeezing over individual portions. The dish is excellent warm as a side to roasted meats, sausages, or with potatoes.