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Shredded Sautéed Cabbage



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  • 4 1/2 tsp vegetable oil
  • 1 medium onion, sliced
  • 1 tomato, chopped
  • 1 inch of fresh ginger, peeled and minced (optional)
  • 1/4 tsp crushed red pepper flakes
  • 1 small head of cabbage, cored and thinly sliced (about 10 cups)
  • 1 1/2 tsp coarse salt, plus more for serving



Step 1

1. Heat a 14 inch skillet over medium high heat, and then add the oil and onion. Sauté to soften the onion slightly,about 2 minutes. Stir in the tomato, ginger if using and red pepper flakes cook for an additional 2 minutes
2. Add the cabbage and 1 1/2 tsp salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tbsp at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet). Cook for approximately 13 minutes, or until the cabbage is just tender

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