Author note: Double this recipe and use half as Garlic Fried Cabbage and use the other half for Cabbage and Feta Salad (click here for the recipe).
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
8 cups shredded cabbage
3/4 teaspoon kosher salt
2 teaspoons red wine vinegar
- Heat the oil and garlic in a large saucepan over medium-low heat. Cook until lightly golden, but not browned, about 8 minutes. Stir occasionally.
- Add the cabbage, salt and red wine vinegar to the saucepan. Stir the cabbage to coat well with the garlic oil.
- Cook for 4 to 5 minutes, or until the cabbage has slightly softened but is still crunchy. Salt to taste and serve warm.