WHY THIS RECIPE WORKS This simple, anytime preparation for green cabbage brings out the vegetable’s natural sweetness while maintaining its crisptender texture. We decided to pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning. A precooking step of soaking the cabbage reduced any bitterness while providing extra moisture to help the cabbage steam.
Cooked onion helped reinforce sweetness, and lemon juice provided punch. Fresh parsley offered a bright finish. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4 to 6

Total time: 35 minutes

INGREDIENTS

• 1 small head green cabbage (1¼ pounds), cored and sliced thin
• 2 tablespoons vegetable oil
• 1 onion, halved and sliced thin
• Salt and pepper
• ¼ cup chopped fresh parsley
• 1½ teaspoons lemon juice

PREPARATION

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain well.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.
3. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes; transfer to bowl.
4. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering.
5. Add cabbage and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
6. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
7. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes, stirring once halfway through cooking.
8. Off heat, stir in onion, parsley, and lemon juice.
9. Season with salt and pepper to taste and serve.

VARIATIONS

• SAUTÉED CABBAGE WITH BACON AND CARAWAY SEEDS:
  Substitute red cabbage for green. Whisk 1 tablespoon cider vinegar and 2 teaspoons packed brown sugar together in medium bowl. Omit oil. Cook 4 slices chopped bacon in skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and pour off all but 1 tablespoon fat into bowl (reserve fat). Substitute red onion for onion and cook in fat in skillet until softened, about 5 minutes. Add 1 teaspoon caraway seeds and cook for 1 minute; transfer to bowl with vinegar mixture. Cook cabbage in 1 tablespoon reserved fat. Stir bacon into cabbage with onion mixture before serving.

• SAUTÉED CABBAGE WITH CHILE AND PEANUTS:
  Substitute red onion for onion. Cook 1 thinly sliced jalapeño, seeds reserved (optional), with onion in step 2. Once onion is crisp-tender, about 4 minutes, add 2 garlic cloves, minced to paste, and cook until fragrant, about 30 seconds. Substitute 4 teaspoons fish sauce and 2 teaspoons packed brown sugar for salt and pepper in step 3. Substitute ½ cup chopped fresh cilantro for parsley and 1 tablespoon lime juice for lemon juice. Add reserved jalapeño seeds, if desired. Sprinkle cabbage with 2 tablespoons chopped unsalted dry-roasted peanuts before serving.

• SAUTÉED CABBAGE WITH FENNEL AND GARLIC:
  Substitute savoy cabbage for green. Substitute extra-virgin olive oil for vegetable oil and 1 cored and thinly sliced fennel bulb for onion. Cook fennel bulb until softened, 8 to 10 minutes, then add 2 garlic cloves, minced to paste, and ¼ teaspoon red pepper flakes and continue to cook until fragrant, about 30 seconds. Omit pepper. Substitute fennel fronds for parsley and increase lemon juice to 2 teaspoons. Drizzle cabbage with 1 tablespoon extra-virgin olive oil and sprinkle with 2 tablespoons grated Parmesan before serving.