Sauteed Cabbage

• 1 large head cabbage
• 3 tablespoons olive oil
• 3 tablespoons water (optional; see Note)
• Salt and pepper to taste

1. Peel off and discard any bruised or wilted leaves from the cabbage, and use a sharp knife to remove the core.
2. Cut the head in half lengthwise, then cut the halves crosswise into thin shreds.
3. In a large skillet or saucepan, heat the oil and saute the shredded cabbage over medium-high heat for 5 minutes, tossing and stirring often until wilted.
4. Reduce the heat to very low, cover the pan with a tight-fitting lid, and cook for 30 minutes, or until the cabbage is tender.
5. Stir frequently, as the cabbage can scorch easily.
6. Season the cabbage with salt and pepper to taste.
7. The cabbage will steam in its own juice.
8. If the low setting on your stove is not low enough, add water to prevent scorching.

head cabbage, olive oil, water, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-cabbage-389053 (may not work)