✤1 head green cabbage (~1350g)
✤4 tbsp (1/2 stick) unsalted butter
✤1 bulb garlic, peeled & minced (~46g)
✤1 tsp dried oregano
✤1 tsp salt
✤1 tsp dried basil
✤1/2 tsp red pepper flakes
✤1/2 cup (56g) Parmesan cheese, shaved
❖Cut cabbage into long narrow strips about ½-inch thick: Cut head in half and remove core in pyramid-wedge shape. Cut straight down the middle of the halves, creating 4 equal chunks. Flip the sections over and slice them vertically (same direction as spine of leaves).
❖In a large skillet, melt the butter over med-high heat. Once melted and bubbly, add the garlic and sauté just until it starts to brown. Add all seasonings and stir well. Add the cabbage and toss gently to coat. Cook until it starts to wilt and becomes tender. You want it to be just cooked; a good indicator is when it just starts to release some juices.
❖Top with the cheese.
