Ingredients:
1 small head cabbage (purple cabbage is also really great)
1 ‘Sierra Blanca’ white spring onion
3 cloves garlic
Large handful of ‘Mrs Burns’ lemon basil
6 Tbsp olive oil
1/4 Tsp cayenne powder
1/4 Tbsp red pepper flakes
Sea salt and black pepper
Directions:
First heat a large pan and add the oil, cayenne, and red pepper. Halve the onion and slice it finely; throw them into the pan and cover. You want to cook them down until they just start to go caramelized. In the meantime, quarter the cabbage, then slice it into finger-wide slices. Chop the garlic up fairly well and set to the side. Once the onions start to get a light brown color, throw in the cabbage and give the pan a good toss; cover and let cook down for about 4 minutes. Roll up all of your basil and give it a slice. Once the cabbage has reduced in size a bit, season with salt and pepper and throw in the garlic. Give it 2 more minutes, then turn off the heat and toss in half of the basil; plate immediately and cover with remaining basil.
by Chef Paige Cannon
