Remove a couple of the outer leaves from a head of green and a head of red cabbage, cut each head in half, for this recipe we´re only using half the head of each cabbage, cut the halfs into 2 evenly sized pieces and cut off the core, slice the cabbage into ¼ inch (.635 cm) thick slices

Add the cut cabbage into a strainer and rinse under cold water, then add into a salad spinner and spin the cabbage completely dry

Place the sliced cabbage over paper towels, making sure it´s all in a single layer, evenly spread 1 tbsp (17 grams) of sea salt over the sliced cabbage and let it sit for 30 minutes

After 30 minutes transfer the cabbage back into the strainer, give it a quick rinse to remove the salt and add back to the salad spinner and dry completely

Heat a large deep pan with a medium-high heat

After 5 minutes and the pan is hot, add in 2 tbsp extra virgin olive oil and the sliced cabbage, mix together so all the cabbage is coated in the olive oil, then mix every 2 to 3 minutes so the cabbage is evenly sauteed

After a total cooking time of 10 minutes and the cabbage has a golden sauteed color and some pieces have a crusty sear, add in 6 cloves garlic roughly chopped, ½ tbsp sherry vinegar and season with sea salt & black pepper, mix continuously for 1 to 2 minutes, or until the garlic is lightly sauteed and fragrant

Transfer the cabbage into a large serving dish and sprinkle with finely chopped parsley, enjoy!