Sautéed Cabbage

1. 1

   Remove any damaged outer leaves from the cabbage. Slice the cabbage in half through the stem, then cut each half into quarters. Carefully remove the cores and thinly slice the cabbage.

2. 2

   Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the onions and sauté until translucent and just lightly browned, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

3. 3

   Add the cabbage, toss well with the onions, and cook, stirring often, until tender and lightly browned but not burned, 13 to 16 minutes. If the cabbage starts to dry out, add a little water to the pan.

4. 4

   Drizzle the vinegar over the cabbage, stir well, and cook for 1 minute. Season to taste with salt and pepper, and serve hot with a wedge of fresh lemon.

• Calories 151.73 kcal Moderate
• Protein 3.2 g Low Source
• Carbs 25.48 g Moderate
• Total Fat 6.25 g Moderate
• Saturated Fat 2.2 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.21 mg Low Source
• Sodium 50.46 mg Low Source
• Fiber 9.52 g Good Source
• Sugar 5.47 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 155.13 mg Moderate
• Iron 1.39 mg Low Source
• Potassium 763.41 mg Moderate
• Vitamin A 43.25 mcg_rae Low Source
• Vitamin C 161.29 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄
• Onions 🧅