Remove the outer leaves of the cabbage. Leaving the core in tact.
Lay them atop one another and roll as if making a tube
Cut multiple slices into the leaves. There will be multiple pieces and shreds
Place in a rinse bowl
Cut the head of cabbage in half and into several pieces. Special note: The head of cabbage is going to start to fall apart- that is ok.
Place all of the cabbage shreds in a draining and rinse with water thoroughly. Make sure the bowl has clear water- that will show that the cabbage is also clean.
Preparing the Cabbage
Add the olive oil to a heavy bottom pan
Turn the eye on medium heat
Add the chopped green onions. They will start to get softer. Saute for 2-3 min
Add the shredded leaves of the cabbage and saute with the olive oil and green onions. You may need to add more olive oil. Add it 1 tbsp at a time.
Liberally season the cabbage with the garlic powder, onion powder and seasoned salt. Make sure that the seasoning is evenly distributed.
Turn the eye on low heat and cover for 15 min.
Once done TAKE THE CABBAGE OUT OF THE POT. This is key as the longer it cooks the more "mushy" it will get.
Serve hot.
Notes
This recipe can be duplicated with regular cabbage.