Fried Cabbage with Onion and Garlic

Remove the first leaves of the cabbage if they are damaged. Cut the cabbage in half, remove the hard core, then thinly slice it into regular strips of 0.5 cm maximum. Slice the onion into thin half-moons. Coarsely chop the garlic.

In a large skillet or wok, heat the olive oil over medium heat. Add the sliced onions and sauté for 4 to 5 minutes, stirring regularly, until they become translucent and slightly golden on the edges. Add the chopped garlic and continue cooking for 1 more minute.

Increase the heat to medium-high and add the sliced cabbage. Spread it evenly in the pan and sauté for 12 to 15 minutes, stirring every 2 minutes. The cabbage is ready when it has significantly reduced in volume, becomes tender with an al dente texture, and some edges begin to caramelize.

Lower the heat to medium. Sprinkle with paprika, chili flakes if using, salt and pepper generously. Mix thoroughly to coat each strip with spices. Drizzle with apple cider vinegar at the end of cooking to deglaze and add an acidic note.

Remove from heat, incorporate the fresh chopped parsley. Taste and adjust seasoning if necessary. Serve immediately to enjoy the ideal texture of the cabbage.