Cabbage Recipe

Prepare vegetables

Remove outer wilted leaves from the cabbage. Cut the cabbage into quarters, remove and discard the core, then slice each quarter into 1/4-inch (6 mm) ribbons. Peel and grate the carrots or julienne them. Peel and thinly slice the onion. Peel and mince the garlic. Grate the ginger and set aside. Juice half a lemon.

Sweat aromatics

Heat a large wide skillet or sauté pan over medium heat. Add olive oil and butter. When the butter has melted and foam subsides, add the sliced onion and a pinch (about 1/4 tsp) of the salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the pan. Cook, stirring, for 30–45 seconds until fragrant, taking care not to burn the garlic.

Cook cabbage and carrots

Add the sliced cabbage and carrots to the pan. Toss to combine with the aromatics. Cook uncovered, stirring every 2–3 minutes, until the cabbage begins to wilt and soften, about 8–10 minutes. If the pan becomes dry, add 1–2 tablespoons of water to help steam the cabbage.

Season and finish

Stir in the soy sauce, apple cider vinegar, sugar, remaining kosher salt (use total of 1.5 tsp), black pepper and red pepper flakes if using. Continue to cook for another 3–4 minutes, stirring, until the cabbage is tender but still has a bit of bite (or cook longer if you prefer softer). Taste and adjust seasoning.

Brighten and garnish

Remove the pan from the heat. Stir in the lemon juice and chopped parsley. Give the cabbage a final toss and transfer to a serving dish.

Serve warm as a side dish alongside roasted meats, grilled fish, rice, or enjoy as part of a vegetarian meal. Leftovers keep well refrigerated in an airtight container for up to 4 days; reheat gently on the stove or in the microwave.