Andrea Reusing, Cooking in the Moment
Serves 4 with leftovers

1 medium head of red cabbage, cored and thinly sliced (about 16 cups)
Juice of 1 lemon
Juice of 1 lime
1½ teaspoons raw cane sugar (white may be substituted)
2 teaspoons kosher salt, or more to taste
2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired)
1 large red onion, cut in half and sliced lengthwise into ¼-inch-wide slices
1 garlic clove, smashed and peeled
1 tablespoon vegetable oil
4 tablespoons (½ stick) unsalted butter
2 bunches fresh cilantro, coarsely chopped (⅔ cup)

In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and
serrano chile. Let marinate for at least 15 and up to 30 minutes.

In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.