"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 whole fresh cabbage (including the green leaves) 1 to 1/2 stick of butter or margarine salt (to taste) fresh or dried red pepper flakes (to taste)
Heat and melt the margarine, on low heat, in a large non-stick saute' pan or wok, but don't let it burn or get brown. Quarter cabbage and wash well.Use a cutting board and cut cabbage into small shreds. Place cabbage into pan with heated margarine. Cover and DO NOT ADD WATER. Continue heat setting on low and let cabbage simmer until cooked to the level of doneness that you prefer. Different people prefer their cabbage cooked at varying levels of doneness.Just be sure to watch and stir cabbage frequently until it is done as you like it. You might have to turn the heat up to medium if the cabbage is not cooking as fast as you want it to. Stirring frequently will prevent ths cabbage from burning.
Sliced green peppers and sliced onions make bring a good addition to this recipe.
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