Wilted Red Cabbage With Mint

Name: Wilted Red Cabbage With Mint
Ingredients: 3 tablespoons olive oil; 2 small red onions, cut crosswise into thin rings; 2 small garlic cloves, minced; 5 1/2 cups packed very finely sliced red cabbage (1 1/4 lbs.); About 1 1/2 tsp. sea salt; 1 or 2 lemons; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh dill; 3 tablespoons chopped fresh flat-leaf parsley; Pepper; Small mint leaves for garnish

11 ingredients

4 steps

Ingredients

3 tablespoons olive oil
2 small red onions, cut crosswise into thin rings
2 small garlic cloves, minced
5 1/2 cups packed very finely sliced red cabbage (1 1/4 lbs.)
About 1 1/2 tsp. sea salt
1 or 2 lemons
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley
Pepper
Small mint leaves for garnish

Directions

1

Heat oil in a large frying pan or wok over medium-high heat. When hot, add onions, turn to coat, and cook 1 minute to sear and soften. Remove 2 tbsp. onion rings for garnish and set aside. Stir in garlic, then cabbage and 1 1/2 tsp. salt. Cook, stirring constantly, until evenly but barely wilted, about 2 minutes.
2

Remove pan from heat. Cut lemon in half and squeeze in about 2 1/2 tbsp. juice. Taste and add more if you like. Toss with herbs, more salt if needed, and plenty of pepper.
3

Transfer cabbage to a platter, mounding it in a heap, and sprinkle with reserved onion rings and the small mint leaves.
4

Make ahead: Sliced cabbage, up to 1 day; finished dish, up to 2 hours (except for garnish, which should be last minute).