1 head green cabbage, sliced into thin strips as below
1 small yellow onion, chopped
3 tbsp extra virgin olive oil
2 rosemary sprigs, torn into 2 in. pieces
Juice of 1 lemon
To cut the cabbage, slice it lengthwise from one side of core to the top and repeat on all sides. Laying each chunk flat side down, slice the cabbage into thin strips, almost shreds. Heat the olive oil in a large skillet over medium heat. Add onion and rosemary, and sauté until softened, about 6 minutes. Add cabbage, salt and pepper to taste, and cook over medium high heat, stirring frequently, until cabbage is tender. It may be necessary to add a splash of water or cover the skillet between stirrings if the cabbage seems like it is burning or too dry. Add lemon and season to taste with more salt and pepper as nee
