Cut the cabbage in half through its core discard the core. Slice each half as thinly as possible into thin ribbons.

Heat a large saute pan or wok over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook for 1-2 minutes. Add cabbage, minced garlic, salt pepper dried Italian herbs, and oregano.

Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and it begins to brown.

Remove from the heat when done cooking and taste and adjust for salt and pepper if needed.

Squeeze the lemon wedge on top of the cabbage, taste, and if it needed more acidity add more lemon juice.

Sprinkle with fresh parsley and serve.