– 1 Small head of red or green cabbage, cut into 4 wedges with the core intact
– 1 Tablespoon olive oil (or any left over bacon fat!)
– 3 Tablespoons butter (or more if desired)
– 3 Tablespoons Crystal hot sauce (or any other vinegar based hot sauce)
-Salt and freshly ground pepper to taste
1.) Heat the oil (or bacon fat) over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes.
2.) Add butter and hot sauce to pan, turn heat to low-medium and cover. Let cabbage steam for about 3 minutes or until desired tenderness. Season with salt and pepper to taste, serve hot.
Inspired by : http://cooking.nytimes.com/recipes/1013031-seared-red-cabbage-wedges