Ingredients:

  • 1 medium head green cabbage, cored and cut into wedges (~2 lbs / 900g)
  • 1 tsp sea salt
  • 8 cups water
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced or minced
  • ½ tsp cracked black pepper

Instructions:

  1. Remove any wilted outer leaves from the cabbage. Cut the head into six thick wedges, ensuring the core remains intact for each wedge to prevent the cabbage from falling apart.
  2. Fill a stockpot with water and add the salt. Bring to a rolling boil. Carefully lower the cabbage wedges into the water and boil for 5–7 minutes until tender-crisp. Drain immediately in a colander.
  3. Place a skillet over medium-low heat and add the olive oil. Once the oil shimmers, add the sliced garlic and sauté for 1–2 minutes until fragrant and barely golden, avoiding browning.
  4. Increase heat to medium and add the drained cabbage wedges to the pan. Toss gently with tongs to coat in the garlic oil. Season with cracked black pepper and sauté for an additional 2–3 minutes until heated through and glazed.