Laura explained: "A dash of vinegar enhances the cabbage's flavour in a way that reduces the need for added fats, like butter. You don't need much either, just half a tablespoon."
As far as the type of vinegar to use when cooking cabbage, Laura said that she likes white wine and rice vinegar, but you could also use apple cider vinegar.
In a large pan, start by heating the oil over medium heat. Add the garlic and brown for one minute.
Next, add the cabbage and cook for three minutes. Season with salt and black pepper and give it a mix.
Leave the cabbage to cook for an additional five minutes or until the cabbage is tender and cooked down. You'll know the cabbage is just right when you see tender bits of browned cabbage scattered throughout the pan.