| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
SMALL HEAD OF CABBAGE,CORED, |
|
|
RINSED,SHREDED,ABOUT 1 LB. |
| 1/4 |
ts |
RED PEPPER FLAKES,OR |
|
|
CAYENNE PEPPER TO TASTE |
|
|
TO TASTE SALT |
|
|
FRESHLY GROUND PEPPER |
|
|
TO TASTE |
| 2 |
tb |
SCHMALTZ,VEGETABLE OIL, |
|
|
OR OLIVE OIL |
| 1/2 |
ts |
DRIED THYME LEAVES |
|
|
CRUMBLED |
| 2 |
|
MEDIUM CLOVES GARLIC,MINCED |
INSTRUCTIONS
BOIL ENOUGH WATER IN DEEP SAUTE PAN TO COVER CABBAGE.ADD DASH OF SALT
AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER.DRAIN IN
COLANDER.RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE
CABBAGE BY HANDFULS TO REMOVE EXCESS WATER.
HEAT OIL IN SAME PAN.ADD GARLIC AND RED PEPPER FLAKES AND SAUTE ABOUT
15 SECONDS.
QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO TASTE AND
THYME.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR UNTIL HOT. TAST FOR
SEASONING.MAKES TWO TO THREE SERVINGS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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