Prep the cabbage by removing the outer layer of cabbage leaves, slicing the cabbage down the middle and removing the core, and chopping the cabbage into thin to medium slices. 

Peel a red onion, or onion of choice, cut off both ends, cut the onion in half, and cut the halves into thin slices. 

Rinse and peel the carrot, using a potato peeler to cut the carrot into ribbons. 

Place a large skillet over medium heat; add the EVOO and melted unsalted butter when the pan is hot. 

Add the cabbage, onion, and carrots to the hot skillet, making sure to spread the mixture into an even layer.

Season with sea salt, freshly cracked black peppercorns, and red pepper flake to taste. 

When the cabbage begins to light brown and wilt, use a large spoon to turn the cabbage over, turn the burner to medium-low and continue to stir occasionally until the cabbage is tender. 

Taste and, if necessary, adjust seasoning to your liking. 

Serve hot.