Peel off the outer layer of the cabbage. Chop off the stem and slice in half.
Slice the cabbage into thin bite-sized pieces.
In a frying pan over medium-high heat, add a bit of cooking oil and the cabbage. Season with salt and pepper.Note: Depending on the size of green cabbage, you might have to cook in batches.
Cook until the cabbage begins to soften and turn translucent, about 5-8 minutes. Stir occassionally during the process.Add to plates and serve. Store any leftovers in an airtight container in the fridge for up to 1 week.