This is a disturbing movie . . .
for sure if you had one of the first Teflon pans.
I did . . . back in 1970.
********************
TANGY RED
CABBAGE (from Better Homes and Gardens magazine: Oct. 2020 but with some changes)
Small red
cabbage (chop the whole thing and measure how many
cups you have . . . is it 8 . . . or more?)
Add the
following according to how much cabbage you have:
9 cloves garlic for 8 cups chopped
cabbage
OR 12 cloves for 10 or more cups chopped cabbage
Gingerroot: mince 2 tbsp for 8 cups
chopped cabbage
OR ¼ cup for 10 or more cups chopped cabbage
¾ cup
chopped parsley for
8 cups chopped cabbage
OR
1 cup for 10
or more cups chopped cabbage
1 lemon no matter how much cabbage you have
Salt: 1 tsp for 8 cups cabbage OR 1 ¼ for
10 or more cups.
·
Shred
cabbage (not finely).
·
Mince
garlic.
·
Mince
gingerroot.
·
Chop
parsley.
·
Zest
lemon.
·
Juice
lemon. Set aside in small jar.
·
In
a large skillet, heat 2 tbsp olive oil over medium heat. Cook the garlic 30 seconds.
·
Add
cabbage and salt (1 tsp salt for 8 cups cabbage or 1 ¼ tsp for 10 cups
cabbage).
·
Cook
and stir 5 minutes until crisp-tender.
·
Remove
from heat.
·
Stir
in ginger, parsley, and zest of lemon.
·
Now
the cabbage can wait until dinner.
·
Reheat
on top of stove 5 minutes. Stir in lemon
juice. Serve.
OR: Stir in lemon juice and reheat covered in oven for 30 min at 350.