Ingredients:

  • 1 medium green cabbage (about 1.5-2 lb / 700-900 g), cored and thinly sliced (about 10-12 cups loosely packed)
  • 2 tbsp neutral oil (vegetable, canola, or light olive oil) — 30 ml
  • 1 tbsp unsalted butter (optional, for finishing) — 14 g
  • 1 small yellow onion, thinly sliced (optional) — about 1/2 cup / 75 g
  • 2 garlic cloves, minced (optional)
  • 1 tsp kosher salt (adjust to taste) — ~5 g
  • 1/2 tsp freshly ground black pepper — ~1 g
  • Pinch red pepper flakes or 1/4 tsp crushed black pepper (optional)
  • 1 tbsp apple cider vinegar or white wine vinegar (or fresh lemon juice) — 15 ml
  • 1-2 tbsp chopped fresh parsley or dill (for garnish, optional) — 5-10 g
  • 1 tsp brown sugar or honey (optional, to encourage caramelization) — 4-7 g
  • 1 tsp caraway seeds (optional, for a German note)
  • 4 oz bacon or pancetta, diced (115 g) — optional, cook first and reserve fat
  • 1 tart apple, thinly sliced (optional)
  • 1 tsp soy sauce + 1 tsp toasted sesame oil (optional, for an Asian variation)

Instructions:

  1. Prep the cabbage: remove outer leaves, quarter the cabbage, remove the core, and thinly slice into 1/8-1/4 inch (3-6 mm) ribbons. Rinse and drain or dry in a salad spinner.
  2. Heat the pan: warm a large heavy skillet over medium-high heat until hot. Add oil or reserved bacon/pancetta fat if using.
  3. Cook aromatics (optional): add diced bacon/pancetta and cook until crisp; remove and drain, leaving fat in the pan. Add sliced onion and cook 3-4 minutes until soft and translucent, then add garlic and cook 30-45 seconds until fragrant.
  4. Sauté the cabbage: add the sliced cabbage to the pan and toss to coat with fat. Season with salt, pepper, and optional caraway or red pepper flakes. Cook, stirring or turning every 1-2 minutes and allowing some bits to brown, about 8-12 minutes until wilted, tender, and browned at the edges. If crowded, cook in batches or briefly increase heat to evaporate moisture; if dry, add 1-2 tbsp water and cover briefly to steam, then uncover to brown.
  5. Finish and deglaze: stir in brown sugar if using, then splash vinegar or lemon juice to deglaze and scrape up browned bits. Add butter if desired and stir until melted. Taste and adjust salt, pepper, or acidity.
  6. Serve: fold in reserved bacon or chopped herbs if using. Transfer to a warm dish and serve immediately.