Heat the Oil: In a large skillet, heat 3 tablespoons of olive oil (or butter) over medium heat.

Cook the Onions: Add the sliced onions to the skillet and cook, stirring occasionally, for 8-10 minutes until the onions begin to soften and caramelize. Lower the heat slightly if they start browning too quickly.

Add the Cabbage: Add the shredded cabbage to the skillet with the onions. Stir well to combine, ensuring that the cabbage is coated with the oil and onion mixture.

Season: Sprinkle the garlic powder (or minced garlic), paprika, and a pinch of salt over the cabbage and onions. Stir well to evenly distribute the spices. Continue to cook for another 10-12 minutes, stirring occasionally, until the cabbage is tender and caramelized. If it starts to stick to the pan, you can add a splash of water to deglaze.

Finish with Lemon Juice: Once the cabbage and onions are nicely browned and caramelized, remove the skillet from heat. Stir in the lemon juice to add a fresh, zesty finish to the dish. Taste and adjust the seasoning with more salt, if needed.

Serve: Serve the caramelized cabbage and onions as a side dish, or enjoy it as a light vegetarian main dish. It pairs wonderfully with roasted meats, grain bowls, or even alongside a fried egg.