- 1/2 a large head of cabbage, cut into 1/2"-1" strips
- 2-4 tablespoons of olive oil
- 2 packets of Splenda, or 2+ tablespoons sugar
Chop the cabbage while heating a large stockpot, adding a tablespoon of olive oil. Remember: hot pan, cold oil. Toss the cabbage with the remaining olive oil as you add it into the pot. You want all the leaves to be lightly coated, but not dripping in oil. Once the cabbage has begun to wilt add in your sweetener. Cook on medium-high heat, stirring often, until the leaves' edges have browned and taken on a caramelized quality. I am never able to cook this dish to finish without taking several bites along the way.