Rinse the cabbage under cold water, cut it in half, remove the hard core, and chop it into bite-sized pieces.

Peel and chop the garlic cloves until finely minced.

Heat ½ tablespoon of olive oil in a non-stick frying pan or wok over medium heat.

Add the chopped garlic to the pan and sauté for about 30 seconds, stirring constantly, until fragrant.

Toss in the chopped cabbage and stir-fry for 3–5 minutes until the cabbage wilts but maintains some crunch.

Once the cabbage is tender, add the soy sauce and mix well. Turn off the heat and serve hot.