Simple Sautéed Cabbage

Check ingredients as you prepare them. These checks stay on this page.

• 1 each medium head green cabbage (cored & sliced into thin strips)
  Ingredient note

  Source: 1 medium head green cabbage (cored & sliced into thin strips)
• 1 each medium onion (chopped)
  Ingredient note

  Source: 1 medium onion (chopped)
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1 teaspoon olive oil
  Ingredient note

  Source: 1 teaspoon olive oil
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Prep the cabbage and chop your onion. I just slice the cabbage thin (cut out the core) and chop the onion like usual.
2. Add the butter and oil to a skillet over medium-high heat. Sauté the onion for 3 minutes.
3. Add the cabbage to the pan and toss/stir it as best as you can (use 2 spoons or tongs to make it easier). Don't worry, as it cooks the cabbage goes down and it becomes more manageable. Stir/toss it often and let it cook until it's just about as soft as you want it (about 10-15 minutes).
4. Add in the paprika and garlic. Cook it for a couple more minutes. If the cabbage starts to brown too quickly, turn the heat down. Some browning is good - it adds extra flavor.
5. Season with salt & pepper as needed and serve immediately.