How to Make the Best Cabbage of your Life | Spanish Garlic Cabbage

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika adds flavor without the heat, and black pepper is a common spice.

Remove a couple of outer leaves from the head of green cabbage.

Cut the green cabbage into four evenly sized quarters and cut off the root.

Use half of the head of green cabbage and half of the head of red cabbage, totaling one head of cabbage.

Slice the cabbage lengthwise into pieces that are a quarter inch thick.

Add the sliced cabbage into a basket that fits into a salad spinner or a colander.

Rinse the cabbage under cold running water to remove excess dirt.

Transfer the cabbage into a salad spinner and spin it completely dry, or pat it dry with paper towels.

Spread 1 tablespoon of sea salt evenly over the cabbage slices and let it sit for about 30 minutes to extract water.

After 30 minutes, rinse the cabbage to remove excess salt and spin it dry again.

Heat a large deep frying pan over medium-high heat for about 4 minutes.

Remove the skins from 6 cloves of garlic and roughly chop them.

Add 2 tablespoons of extra virgin olive oil to the hot pan and instantly add in the sliced cabbage, mixing to coat it in the oil.

Sauté the cabbage, mixing every 2-3 minutes, for about 10 minutes until it has a golden color and some pieces have a crusty sear.

Add the chopped garlic and 1/2 tablespoon of sherry vinegar to the pan, seasoning with sea salt and freshly cracked black pepper.

Mix continuously for 1-2 minutes until the garlic is lightly sautéed and fragrant, ensuring it doesn't brown too much.

Remove the pan from heat and transfer everything into a serving dish.

Top with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary