Overview
- Laura Fuentes shares a simple recipe featuring one tablespoon of olive oil, two minced garlic cloves, a shredded head of cabbage, salt, pepper, and just half a tablespoon of vinegar.
- The method browns garlic for one minute, cooks the cabbage for about three minutes, seasons, then continues for roughly five minutes until tender with browned bits, adding vinegar for the final minute.
- Fuentes recommends white wine or rice vinegar for the finish, with apple cider vinegar presented as an alternative.
- She notes that sautéing caramelises the cabbage and creates a texture and depth not achieved by steaming or boiling.
- Reader feedback highlights the dish’s ease and flavor, with one commenter suggesting a bacon-bit topping as an optional twist.