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