– 1 small head green cabbage about 2 1/2 pounds – 1 tablespoon extra virgin olive oil – 1 tablespoon unsalted butter – 1 1/2 teaspoons kosher salt – 1/2 teaspoon freshly ground black pepper – ½ tablespoon apple cider vinegar plus additional to taste – 1 tablespoon chopped fresh thyme
1
Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons.
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2
Add the butter and olive oil to a fairly large, deep sauté pan. As soon as the butter melts, add the cabbage. The cabbage will take up a lot of room and barely fit at first, but it will cook down fairly quickly.
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3
To sauté, stir the cabbage every now and then, but don’t obsess over it. You want the cabbage to turn golden brown and get a little caramelized and crispy.
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