Sauteed Cabbage with Black Pepper

Serves 4

1/2 large head of cabbage
1 T olive oil
1 small onion, sliced thin
1/8 t salt
2 cloves garlic, minced fine
1-1/2 t coarse-ground black pepper
2 t butter

Remove the core from the cabbage and slice it thinly. Heat the olive oil in a large skillet and saute the onion for about a minute. Add the cabbage and salt and saute for another couple of minutes, just long enough to soften the cabbage. Stir in the garlic and black pepper and cook for two more minutes. Dot the top with butter. Goes well alongside meat or seafood.