2 tablespoons vegetable oil
1 1/2 pounds sliced cabbage
8 cloves garlic, minced
1 large onion
1 tablespoon salt
1/8 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon butter with lemon juicing (optional)
1/4 cup honey
1 1/4 cups milk
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Place onion in a nonstick skillet. Heat oil in medium saucepan over medium heat. Pour a bowl of water over the onion and bring to a boil, reduce heat and let simmer 15 minutes, stirring occasionally, until mixture is tender, stirring occasionally. Meanwhile, in a bowl, mix cabbage, garlic, onion, salt, pepper, sage, butter and lemon juice; pour over onion mixture.
Stir cabbage mixture into pan with less water and stir just enough to just coat. Remove from heat.
Using a sharp knife, cut through cabbage mixture to remove leaves, stems and entire wall of cabbage. Cut leaf edges with scissors. Use hands to peel as much food as possible from the inside of the plant. Whisk leaves back into dish; give the cabbage a good stir to make sure everything is evenly coated. Sprinkle with marinade and lemon juice to taste.
Return the cabbage mixture to the pan with remaining water. Boil over low heat for about two minutes or until a mass of water has formed on bottom. Remove from heat, remaining liquid being water, and add milk. Drizzle mixture over top of salad with lemon juice/kalamata juice; sprinkle generously with marinade. Cover or hang salad and marinade. Boil until filled.