1 head cabbage, shredded
1/2 cup unsalted butter
1 cup boiling water
1 tablespoon white sugar
1 teaspoon dried rosemary
3 cloves garlic, minced
1 tablespoon vegetable oil
Remove stems from leaves. Cut leaves in half lengthwise. Place on medium heat and mix with butter, boiling water and sugar. Bring to a boil. Reduce heat to low. Stir in rosemary, garlic, oil and lemon zest.
Stir mixture into boiling water. Cover pot and boil for 1 minute. Remove from heat. Pour tea into pot. Stir until almost boiling.