In a large skillet, combine 2 tablespoons of butter and 2 tablespoons of oil. Place the skillet over medium-high heat. Once the butter has melted and begins to foam, add the onions.

Add 1 sliced onion to the skillet and sauté for about 3 minutes until softened and lightly translucent.

Incorporate 4 cups of chopped cabbage into the skillet, stirring it to combine. Cook for 4-5 minutes until softened and slightly caramelized.

Fold in 4 cups of chopped kale, 4 minced garlic cloves, and season with salt and pepper. Cook for another 8-10 minutes until the kale wilts and everything is tender.

Pour in ½ cup of vegetable stock to deglaze the pan, scraping up any browned bits. Let bubble for about 2 minutes.

Taste and adjust seasoning if needed. Remove from heat and serve hot, optionally garnished with fresh parsley.