This sautéed cabbage is an easy and inexpensive side dish that’s a little crispy and slightly caramelized. The lemon brightens everything up, and for a variation, sprinkle on some red pepper flakes to add another layer of flavor.

Ingreadient

• 1 small head green cabbage (about 2 pounds)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup thinly-sliced onion
• 1 teaspoon minced garlic
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 4 lemon wedges

Direction

1. Remove any damaged outer leaves from cabbage. Cut cabbage in half down through the stem, then cut halves into quarters. Carefully cut out cores and thinly slice cabbage.
2. Heat a large skillet over medium heat, and add olive oil and butter. Once melted, add onions, and saute until translucent and just lightly browned, 3 to 4 minutes Add garlic, and cook until fragrant, about 30 seconds.
3. Add cabbage, mixing well with onions, and cook, stirring frequently, until tender and lightly browned, but not burned, 13 to 16 minutes. If cabbage starts to dry out a bit, add a little water to the pan.
4. Drizzle vinegar over cabbage, stir well, and cook for 1 minute. Season to taste with salt and pepper, and serve hot with a wedge of fresh lemon.

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