Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 SMALL HEAD OF CABBAGE,CORED, TO TASTE
RINSED,SHREDED,ABOUT 1 LB. 2 tb SCHMALTZ,VEGETABLE OIL,
1/4 ts RED PEPPER FLAKES,OR OR OLIVE OIL
CAYENNE PEPPER TO TASTE 1/2 ts DRIED THYME LEAVES
TO TASTE SALT CRUMBLED
FRESHLY GROUND PEPPER 2 MEDIUM CLOVES GARLIC,MINCED

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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