3 tablespoons butter
1 onion, diced
1 small green cabbage, quartered, cored and thinly sliced
Salt & pepper to taste
Pinch of red pepper flakes
16 fresh sage leaves
In a larger skillet over medium high heat, melt 1 tablespoon butter. Add sage leaves in a single layer and cook, turning carefully just once with a fork, until leaves are stiff. Carefully remove with a fork and set aside on a paper towel.
Turn down heat to medium and melt the remaining 2 tablespoons butter. Add the onion and sauté until softened, 3 minutes. Add the cabbage; sprinkle with salt, pepper and pepper flakes. Cover the skillet and cook until cabbage is tender, about 6 minutes. Taste and adjust seasonings. Cook without lid until most of liquid is evaporated, about 3 minutes.
To serve, crumble the sage leaves into the cabbage mixture and stir to combine.