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Lemon Garlic Cabbage Sauté
Sautéed cabbage with fresh lemon, scallions and garlic - This easy, healthy recipe is simple, quick and delicious!
white cabbage, core removed and shredded
Scallions, sliced on the bias
extra-virgin olive oil
fine sea salt or more to taste
lemon, cut into wedges
Herbies Korean Red Pepper Flakes
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, scallions, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
Jenny's Tip: - To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry.