Simple sauted cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | SMALL HEAD OF CABBAGE,CORED, | |
| RINSED,SHREDED,ABOUT 1 LB. | ||
| ¼ | teaspoon | RED PEPPER FLAKES,OR |
| CAYENNE PEPPER TO TASTE | ||
| TO TASTE SALT | ||
| FRESHLY GROUND PEPPER | ||
| TO TASTE | ||
| 2 | tablespoons | SCHMALTZ,VEGETABLE OIL, |
| OR OLIVE OIL | ||
| ½ | teaspoon | DRIED THYME LEAVES |
| CRUMBLED | ||
| 2 | MEDIUM CLOVES GARLIC,MINCED | |
Directions
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.
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