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Add a photoServings: 4
Ingredients
- 1 sm HEAD OF CABBAGE,CORED,
- Â Â RINSED,SHREDED,ABOUT 1 Pound
- 1/4 tsp RED PEPPER FLAKES,Or possibly
- Â Â CAYENNE PEPPER TO TASTE
- Â Â TO TASTE SALT
- Â Â FRESHLY Grnd PEPPER
- Â Â TO TASTE
- 2 Tbsp. SCHMALTZ,VEGETABLE OIL,
- Â Â Or possibly Extra virgin olive oil
- 1/2 tsp Dry THYME LEAVES
- Â Â CRUMBLED
- 2 med CLOVES GARLIC,Chopped
Directions
- BOIL Sufficient WATER IN DEEP Saute/fry PAN TO COVER CABBAGE.Add in DASH OF SALT AND CABBAGE AND BOIL FIVE Min,Or possibly Till JUST TENDER.DRAIN IN COLANDER.RINSE UNDER RUNNING Cool WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER.
- HEAT OIL IN SAME PAN.Add in GARLIC AND RED PEPPER FLAKES AND Saute/fry ABOUT 15 SECONDS.
- QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO TASTE AND THYME.Saute/fry OVER MEDIUM HEAT,STIRRING,THREE Min,Or possibly Till Warm. TAST FOR SEASONING.MAKES TWO TO THREE SERVINGS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 4 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 0.13g | 0% |
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