Step 1

Heat the olive oil over medium-high heat in a large nonstick or ceramic skillet or braiser pan with high sides. If you don’t have a skillet with high sides, use a large saucepan.

Step 2

Add the sliced cabbage and onion. The skillet will be very full, but the cabbage will cook down quickly. Use tongs to toss with cabbage and onions with the olive oil.

Step 3

Once the mound of cabbage cooks down a bit and becomes more manageable, use a wooden spoon or wooden spatula to stir the cabbage as it cooks, scraping any browned bits off the bottom of the pan.

Step 4

After about 10 minutes, stir in the kosher salt and red pepper flakes.

Step 5

Continue to cook, stirring very frequently and scraping browned bits off the bottom, until the vegetables are golden brown, about 20 minutes total.

Step 6

Add the garlic and nutmeg. Cook for 1 minute.

Step 7

Stir in the parsley. Serve.