3 large heads cabbage, cut into 1/4 inch pieces
salt and pepper to taste
6 tablespoons mild meat warming oil
Preheat commercial grill for medium heat.
Squeeze excess moisture from cabbage leaves and place in the pan with the onions. Season cabbage with salt and pepper. Heat oil in a medium saucepan over medium heat. When oil is hot add celery, 2 salt and pepper flakes and cook until tender- although not necessary.
Reduce heat to medium low and add the potatoes, 2 tablespoons oil, and cook until the potatoes release liquid. Pour in the cooked cabbage and liquid, reserving about 1 cup, and season with salt and pepper.
Heat the reserved potato stock until hot and simmer for about 10 minutes. Season before serving.
⭐ ⭐ ⭐ ⭐ ⭐