Savoy Cabbage

I love cabbage.  It's one of my favourite things to eat, and by far a top vegetable in my kitchen.  James won't eat it, though yesterday when I made a new simple dish out of Savoy, I wanted him to taste it, since it is more mild than the typical green cabbage.  I told him it was a type of lettuce, otherwise he wouldn't even try it.  He had a bite, and said it wasn't his thing.  Fair enough.  All I ask is people try.
How lovely is this cabbage:

All that is required is you peel off the outer layers, then cut the cabbage in half vertically, and slice up:

All you need then is a frying pan, some oil, you can use olive oil, but if you have a flavoured oil, something like almond oil, or truffle, or even sesame - which has a stronger aroma use that instead.  Peel and chop some fresh garlic, how much depends on how much you like garlic and how many servings you are making.  It's best fresh, and since it takes very little time to make, you're best off making it as you want to eat it.  Heat up the oil without burning it, add garlic, let it fry for a minute, add the savoy, stir around until it gets soft and it will decrease in volume, by about 40%.  At the end add sea salt and pepper to taste.

NOTE:  If you are using olive oil, but have some flavoured salt, you can sprinkle that at the end.

So easy, delicious, and super easy to make!
Bon Appétit!