Sautéed Cabbage with Ginger and Herbs | America's Test Kitchen

Ingredients

• 3 tablespoons coconut oil
• 1 head green cabbage (2 pounds), quartered, cored, and cut into 1½-inch pieces
• 1½ teaspoons table salt, divided
• 1 onion, sliced thin
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 1 serrano chile, stemmed and sliced into thin rings
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
• 1½ tablespoons fish sauce
• 2 teaspoons lime juice