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Green Cabbage with Garlic

1 Head Green Cabbage
3 tbs. Olive Oil
4 Cloves Garlic
Salt and Pepper.

Discard any rusty outside leaves from the cabbage but keep a good proportion of green to white.
Cut the cabbage in quarters down the middle and cut out the middle core.
Slice the quarters as thinly as you can down the length.
Heat the oil in a large pan or wok.
Add in the sliced cabbage and stir and fry it on the heat.
Chop the garlic finely and when the cabbage has cooked for 4 to 5 mts. and has wilted but is not soft add in the chopped garlic and the salt and pepper.
Cook for another 3 or 4 mts just to cook the garlic lightly and serve straight from the pan.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef