Hot Slaw

• 1 medium head of red cabbage, cored and thinly sliced (about 16 cups)
• Juice of 1 lemon
• Juice of 1 lime
• 1 1/2 teaspoons raw cane sugar (white may be substituted)
• 2 teaspoons kosher salt, or more to taste
• 2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired)
• 1 large red onion, cut in half and sliced lengthwise into 1/4-inch-wide slices
• 1 garlic clove, smashed and peeled
• 1 tablespoon expeller-pressed vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter
• 2 bunches fresh cilantro, coarsely chopped (cup)

1. In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile.
2. Let marinate for at least 15 and up to 30 minutes.
3. In a large saute pan over medium-high heat, saute the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color.
4. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes.
5. Remove the pan from the heat and add the butter and cilantro, tossing well to combine.
6. Taste and season with salt if necessary.
7. Serve hot.

head of red cabbage, lemon, lime, cane sugar, kosher salt, serrano chile peppers, red onion, garlic, expellerpressed, butter, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/hot-slaw-377604 (may not work)