This skillet of sautéed cabbage turns a humble head of green cabbage into something deeply savory, with edges that char and caramelize in olive oil before the whole pan goes tender and golden. Thin slices of garlic get their own moment in the center of the skillet, toasted just until fragrant, then tossed through the cabbage along with smoky paprika and a pinch of red pepper flakes for warmth. A finishing splash of apple cider vinegar brightens everything right before serving, and a scatter of fresh parsley adds a clean, herby lift. It's simple, vegetable-forward cooking that leans on real ingredients and a hot pan for flavor rather than anything fussy. Serve it alongside roasted meats or grilled fish for an easy side dish, and know it's a solid, satisfying option for a Paleo table.
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Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the cabbage in a single layer — it will mound high at first. Cook undisturbed for 3–4 minutes, until the bottom layer is lightly charred at the edges and beginning to wilt.
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