Sautéed Cabbage with Parsley and Lemon

I had a head of cabbage that was just taunting me in the fridge. Committed to not throwing food out, I was grateful to find this recipe in CI. This salad yields a crispy salad with good flavors - would make this again and again.

Sautéed Cabbage with Parsley and Lemon
Cook's Illustrated

1 head	green cabbage, cored, sliced thin
2	T vegetable oil
1	onion, halved, sliced thin
	salt and pepper
1/4	c parsley, chopped
1 1/2 tsps	lemon juice

Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Transfer onion to bowl.

Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion, parsley, and lemon juice. Season with salt and pepper to taste, transfer to serving bowl, and serve.

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