In a large pan, heat olive oil on medium high heat until hot. Add garlic and stir 1 minute, until fragrant.
Add sliced cabbage and stir frequently for even cooking and to prevent garlic from burning. Stir until cabbage is softened and edges are lightly browned, about 4-5 minutes depending on desired level of tenderness.
When cabbage is just about done, add kosher salt and freshly ground pepper to taste. Serve hot.
Save the unused half of cabbage for later use: wrap it tightly in plastic wrap and place it in the fridge (it should keep fresh for 1-2 weeks if stored correctly.) Non-vegan option: add cooked, crumbed bacon towards the end of sauté time. You can also use some of the bacon grease for cooking if you'd like. If you enjoyed this recipe, please come back and give it a rating ♡