Wilted Red Cabbage With Mint

• 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
• Pepper
• Small mint leaves for garnish

1. 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.
2. 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.
3. Transfer cabbage to a platter, mounding it in a heap, and sprinkle with reserved onion rings and the small mint leaves.
4. Make ahead: Sliced cabbage, up to 1 day; finished dish, up to 2 hours (except for garnish, which should be last minute).

olive oil, red onions, garlic, red cabbage, salt, lemons, fresh mint, dill, parsley, pepper, mint

Taken from www.myrecipes.com/recipe/wilted-red-cabbage-mint (may not work)