TEFLON ?!? . . . and Tangy Red Cabbage

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.