Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison's book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving--they're aromatic and cheerful.
3 tablespoons olive oil
2 small red onions, cut crosswise into thin rings
2 small garlic cloves, minced
5 1/2 cups packed very finely sliced red cabbage (1 1/4 lbs.)
About 1 1/2 tsp. sea salt
1 or 2 lemons
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley
Small mint leaves for garnish
How to Make It
Heat oil in a large frying pan or wok over medium-high heat. When hot, add onions, turn to coat, and cook 1 minute to sear and soften. Remove 2 tbsp. onion rings for garnish and set aside. Stir in garlic, then cabbage and 1 1/2 tsp. salt. Cook, stirring constantly, until evenly but barely wilted, about 2 minutes.
Remove pan from heat. Cut lemon in half and squeeze in about 2 1/2 tbsp. juice. Taste and add more if you like. Toss with herbs, more salt if needed, and plenty of pepper.
Transfer cabbage to a platter, mounding it in a heap, and sprinkle with reserved onion rings and the small mint leaves.
Make ahead: Sliced cabbage, up to 1 day; finished dish, up to 2 hours (except for garnish, which should be last minute).