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1.Shred the green cabbage finely with a cheese
slicer, sharp knife or in a food processor.
2.Fry the cabbage in about half of the butter,
or substitute olive oil, in a large frying pan
or wok on medium heat for about 10 minutes, or
until just softened.
3.Add vinegar, salt, onion powder, and pepper.
Stir and fry for 2 to 3 minutes, or until well
incorporated. Reserve sauted cabbage to a bowl.
4.Heat the rest of the butter or oil in the
pan. Add the garlic and leeks, and saute for a
minute.
5.Add meat, and continue frying until cooked
through. Saute until most of the liquid has
evaporated.
6.Add tomato paste and mix well. Lower the heat
a little and add reserved cabbage and fresh
basil. Stir until cooked through.
7.Adjust seasoning and serve with a dollop of
sour cream or mayonnaise and perhaps even a
green salad.
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