1 medium-sized green cabbage

1 clove garlic

2 tbsp (1 oz) 25 g butter

1 tsp (5 ml) paprika

4 tbsp (60 ml) dry white wine

1. Shred the cabbage and finely chop the garlic.

2. Melt the butter in a saucepan on a moderate heat.

3. Stir in the paprika and then the cabbage and garlic.

4. Pour in the wine. Cover the pan and cook on a very low heat for 10 minutes.

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