EDDIE'S SPECIAL SPICED CABBAGE

It's time for another of my very special recipes.  Heather loves this one and frequently asks me to make it.
 
Here we go; for just the two of us!

Chop finely half a stick of Celery,
Finely chopped leek: about two inches off the leafy end and same off the white base.
If no leak - then finely chopped onion will do, but the dark green of the leek adds to the looks!

The best Cabbage to use is "Sweetheart". It's sometimes called 'Pointed"!

Start at the pointed end and very finely shred with a very sharp kitchen knife. Shred as much as you think is enough for two, and maybe a bit more.  (One of these medium size cabbages makes three meals for the two of us.)

Heat up a nice dash of olive oil and a knob of butter in your favorite saucepan and add salt, black pepper, a good pinch (like half a teaspoon) of Oregon, Coriander, Basil, and, if you have it on the kitchen windowsill, some fresh time chopped fine.  Stir the spices in with the oil etc then add the celery and leek and/or onion.  Toss around until well softened then add the shredded cabbage. Toss or stir it all together (same as if you were doing a stir fry) then add a small amount of already boiling water.  Put on the lid and let it cook for about three minutes.
Give it a shake or two while it is cooking.   When you are satisfied its done, drain off the remaining liquid. (Heather used this to add to any gravy she may be making)

Serve straight from the saucepan, but, really this Special Spice Cabbage deserve its own Serving Dish. So - transfer it to your serving dish and top it off with a spinkling a dried Basil.

Great with the usual British Potatoes sauted in butter plus whatever Chicken, Mutton or Fish you have in the Freezer.

Enjoy.  Don't forget to Give Thanks. God is good.