3 cloves garlic
1 teaspoon salt
1 cup cabbage, shredded
3 tablespoons olive oil
1 tablespoon dried oregano
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup cooked red potatoes
1 1/2 teaspoons white sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon dried mace
1/3 cup tomato juice
1 cup tomato paste
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage, divided
1/4 teaspoon dried marjoram, divided
1 tablespoon vinegar
In a large saucepan, heat garlic and salt over medium heat; remove from heat. Stir in cabbage, olive oil, oregano, basil, potatoes, sugar, basil, oregano, sage and mace. Mix well. Reduce heat and simmer 10 minutes.
Stir vinegar into saucepan to bring itself to a boil. Stirring constantly, bring it to a boil, and boil slowly for about 30 seconds, stirring gently. At this point, stir until vegetables are no longer sticky.
Stir into saucepan and heat through. Serve over hot pasta because hot pasta absorbs flavors of the flavors wine.