by Marisa Girgenti
A delicious, economical dish!
“I’m normally not a big fan of cabbage or coleslaw but I was very impressed with this dish; versatile and so delicious!” – Susan
YIELD: 4 Servings
One medium sized cabbage head
1 cup water
Spice and season to taste with sea salt, pepper and paprika
Spicy sauce of choice, to taste
3/4 cup pure white vinegar
2 tbsp. EVOO (extra virgin olive oil)
2 bay leaves
Optional: add turkey sausage at onset of cooking or serve with Polenta or other lean protein source of choice
Peel off the outermost leaves of one full cabbage head and discard. Cut the cabbage in half and then chop and slice, julienne style.
Place into large pan with 1 cup of water and bring to a boil.
Add seasonings and spicy sauce to taste.
Add remaining ingredients and cover and let simmer for approximately 15 minutes or until al denté.
Serve hot or cold.