Ingredients:

  • 1 lb white cabbage, roughly chopped into 2-inch squares
  • 1 tbsp kosher salt
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes

Instructions:

  1. Fill a large stockpot with water and add 1 tbsp of salt; bring to a rolling boil.
  2. Add the chopped cabbage to the boiling water and cook for 3 to 5 minutes until tender-crisp and vibrant green.
  3. Drain the cabbage into a colander and rinse immediately with cold water to stop the cooking process; drain well.
  4. Place a skillet over medium heat and add 2 tbsp of butter and 1 tbsp of olive oil.
  5. Once the butter stops foaming, stir in the minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant.
  6. Increase heat to medium-high, add the drained cabbage, and toss vigorously for 2–3 minutes until glossy.
  7. Remove from heat and stir in the lemon juice and lemon zest before serving.