In mid winter, there is nothing like having something out of the fall garden to make a farmer anxious for spring plantings. Because of this recipe, more red cabbage seeds will be needed than previously planned.
This recipe was inspired by one that I saw in a magazine… like all good things in life, it takes a little time to marinade before all the goodness soaks in..
1 small red cabbage
1/4 cup white wine vinegar
1/4 cup organic sugar
1/4 cup soy sauce
1/4 cup worchestire sauce
4 cloves garlic, minced
1/2 tsp Italian seasoning
1/2 tsp Basil ( dry)
Sea salt and pepper to taste.
Cut cabbage in 1 inch thick slabs and place in a cookie sheet.
Wisk all other ingredients in a small bowl until sugar is dissolved. Spoon marinade over cabbage steaks, then flip the cabbage steaks, and spoon the remaining marinade over them. Refrigerate for at least 4 hours or overnight, keep basting the cabbage steaks when you think of it.
Place on a hot griddle or grill (be sure to oil first to avoid sticking).. cook each side around 8 minutes over low to medium heat. Keep basting with the marinade til it is all used up.