Sauteed Cabbage with Garlic and Lime

Ingredients

• 1 small green cabbage ((about 2 pounds), quartered and cored)
• 3 tablespoons extra virgin olive oil
• 1 small yellow onion, (halved and thinly sliced)
• 2 large garlic cloves, (minced)
• Kosher salt
• 1 teaspoon crushed red pepper flakes or Aleppo pepper
• 1/2 teaspoon ground coriander
• 1 lime, (juiced)
• Creamy Feta Dressing

Steps

1. 1

   Shred the cabbage. Using a sharp knife, remove the core by cutting into it at an angle where the stems and leaves meet. Slice the cabbage wedges thinly, or shred them in a food processor fitted with a slicing blade or using a mandoline slicer. If the cabbage seems wet, pat it dry.

2. 2

   Sauté the cabbage. Heat a large cast iron skillet over medium-high heat and add 3 tablespoons of extra virgin olive oil. When the oil is just shimmering, add the cabbage, onions, and garlic. It will look like you have a lot in the pan, but it will cook down quickly.

3. 3

   Season the cabbage. Add a good pinch of kosher salt, crushed red pepper flakes or Aleppo pepper, and ground coriander. Continue to cook the cabbage, tossing occasionally, until it has fully softened and caramelized.

4. 4

   Finish and serve. Remove the pan from heat and finish with the lime juice. If you like, drizzle the cabbage with Feta Dressing or Tahini Sauce and serve.