My aunt used to make this when the pantry looked empty. It sounds incredibly plain but the magic happens in the pan. The smell alone makes people wand

try a pinch of garlic powder or onion powder while the cabbage cooks, or finish the dish with a sprinkle of grated Parmesan or cheddar cheese over the top.

If you need to keep it lighter, you can use half butter and half olive oil. Leftovers reheat well in a skillet with a tiny bit of butter or water—press it down in the pan and let the bottom get a little crispy for a fun, toasty twist.