FRIED CABBAGE
¼ head cabbage,julienned
2-3 T. butter or oil
Salt and pepper to taste
Cut head of cabbage in quarters; lay one quarter cut-side down on cutting board. Cut 1/8th inch or thinner slices. (cabbage shrinks while cooking) Do not use the core of the cabbage,although this is a good,raw snack. Melt butter or pour oil into a large skillet with a lid. Add cabbage and lid; cook and stir occasionally over medium heat till cabbage is tender and has started to brown. Serve.