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8-10 cloves of garlic minced
1 tsp. heavier olive oil
1 green cabbage cut

Heat in a medium pot, pot and oil. Once the oil is heated cook garlic in the oil. Cook garlic until it is quite dark brown, just before burning it. Place cut cabbage (I used large chunks maybe five or six pieces) on garlic. Mix well. Cover and cook, stirring occasionally. It is best not to uncover too many times. Once cooked serve cabbage with no additions. The garlic will have been reduced.

I did this to see if it would work. It did. Quite well. The cabbage had a subtle garlic flavor. It was quite nice. But, it needs to be eaten on its own. I learned other flavors can overpower the garlic.

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