1 medium head cabbage, thinly sliced
salt to taste
3/4 cup olive oil, divided
1 teaspoon dried oregano
2 tablespoons dried rosemary, crushed
2 teaspoons dry white pepper
3 cloves garlic, crushed
1 teaspoon dried basil
1 teaspoon dried horseradish
2 tablespoons chili powder
1 teaspoon freshly grated lemon zest
2 tablespoons hot hot sauce
1/4 cup red wine
2 tablespoons orange juice
1 tablespoon ketchup
2 tablespoons tomato vinegar
Additional spices
Before serving, dredge cabbage in olive oil and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the oregano, rosemary, white pepper, garlic, basil, horseradish, chili powder, lemon zest, hot sauce and tomato vinegar. Stir well and coat quickly. Sprinkle with tomato vinegar mixture and allow to cook a little longer. Remove from heat and pour over cabbage mixture. Top with remaining 1 tablespoon oil and serve with rice or spaghetti.