– 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
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.
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.
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.