Quick-Pickled Cabbage with Crispy Garlic and Lime
Ingredients
- 1 small head, about 1 poundgreen cabbage
- 2lime
- 4 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ¾ teaspoonkosher salt
- ½ teaspoonsugar
- ¼ cup, loosely packedfresh cilantro
Prep
- 01
Slice 1 small head of green cabbage into thin ribbons (about 1/4 inch wide).
- 02
Mince 4 cloves of garlic.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, stirring constantly until the garlic is golden and crispy, about 2 to 3 minutes. Do not let it burn.
- 02
Add the sliced cabbage to the pan along with 3/4 teaspoon salt and 1/2 teaspoon sugar. Toss well to coat and cook over medium-high heat, stirring occasionally, until the cabbage is tender but still slightly crisp, about 5 to 7 minutes.
- 03
Remove from heat. Squeeze the juice of 2 limes over the cabbage and toss to combine. Taste and adjust salt or lime juice as needed.
- 04
Transfer to a serving bowl or plate. Top with chopped fresh cilantro and serve warm or at room temperature.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a diced fresh Thai chili. For deeper flavor, substitute 1 tablespoon rice vinegar for half the lime juice, or add 1/2 teaspoon sesame oil at the end.
This cabbage softens quickly but retains a pleasant bite. Serve alongside grilled fish, roasted chicken, or rice bowls. Leftovers keep in an airtight container for 2 days.