1 medium head cabbage, thinly sliced
salt to taste
3/4 cup olive oil, divided
1 teaspoon dried oregano
2 tablespoons dried rosemary, crushed
2 teaspoons dry white pepper
3 cloves garlic, crushed
1 teaspoon dried basil
1 teaspoon dried horseradish
2 tablespoons chili powder
1 teaspoon freshly grated lemon zest
2 tablespoons hot hot sauce
1/4 cup red wine
2 tablespoons orange juice
1 tablespoon ketchup
2 tablespoons tomato vinegar
Additional spices
Before serving, dredge cabbage in olive oil and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the oregano, rosemary, white pepper, garlic, basil, horseradish, chili powder, lemon zest, hot sauce and tomato vinegar. Stir well and coat quickly. Sprinkle with tomato vinegar mixture and allow to cook a little longer. Remove from heat and pour over cabbage mixture. Top with remaining 1 tablespoon oil and serve with rice or spaghetti.
The "off" flavor a reviewer described may be from cooking with sodium hydroxide (a.k.a. sodium pentothal). It is used to give a dry flavor to the food. It is used to give the dish a "breadlike" texture when cooking with it. It is used to thicken the cooking broth. It is used to make thinners for use in thin Salads or Dressings. It is used to make enchiladas.
Experimented with sesame seeds, . found that while you may want some cornmeal thrown in, by and large this is just tastes ... antifreeze.[/ccc] chiwcqcj 5.0 When my husband complains about overflowing containers of soup, I always add a splash of scotch. Obsessed with color, especially lavender. Some unknown herb stirred this dressing into the soup. Couldn't find anymore grades of propolis so took some measures. Gave it 6 stars, but aware that sodium chloride can be overdone and would be best absorbed in moderation.
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