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Cut the cabbage in half through its core. Slice each half as thinly as possible into fine ribbons, slice around the core, and discard it.
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Heat a large saute pan or cast iron pan, a Dutch oven will work too, over medium-high heat. Add olive oil and butter, stir to melt. Once the butter is melted, add the cabbage, minced garlic, onion powder, salt, and pepper.
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Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and it begins to brown.
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Remove from the heat when done cooking and stir in the apple cider vinegar. Taste and adjust for salt and pepper if needed.
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Squeeze the lemon wedge on top of the cabbage, taste, and if it needed more acidity add more lemon juice.
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Sprinkle with fresh chopped oregano and parsley and serve.