I love this sauteed cabbage dish. LOVE it. I usually use red cabbage but you can use green and pretty much get the same results. Make a big batch of it and use it hot or cold during the week. It’s super versatile.
When I shred the cabbage for this recipe, sometimes I hold a little bit out on the side (uncooked) to toss with my salad greens. Or, sometime I just toss the cooked cabbage into my salad. You decide. And I LOVE my hand-held Borner plastic mandolin. I have had it for 25 years!!! No joke. It’s one of my all time favorite kitchen gadgets, EVER.