Creole Cabbage Recipe (a healthier alternative to cole slaw)

We love cajun food and last night we had some Jambalaya and Creole Cabbage. Everyone LOVES this cabbage slaw and it goes great with fish, barbecue, sloppy joes, etc. So here it is, the recipe for a quick and easy "good for you" side dish.

Creole Cabbage

Cabbage head (green or purple or both) or a bag of already shredded cabbage
Olive Oil
Better Than Bouillon Beef (the old bouillon cubes have too many weird ingredients)
Dried Basil (to taste - start with a tsp)
Dried Thyme (to taste - start with a tsp)
Garlic (1-4 cloves as desired, chopped)
Red Wine Vinegar or Apple Cider Vinegar
Salt & Pepper to taste

Shred the cabbage in a large bowl. Drizzle the olive oil over the cabbage and toss to coat. You can use as little or as much oil as you like, just use enough to allow the spices to stick to the cabbage.
Add the thyme and basil and garlic and toss to mix.

I put about 1/4 cup of vinegar in a little pan along with a tbs of the bouillon and heat just enough to melt the bouillon. Let it cool a minute or two and then pour over the cabbage and toss. Taste it and adjust spices and vinegar to your liking.

If you're using a really good olive oil and the Better Than Bouillon (instead of the dry cubes), this is really a very healthy slaw!!

Enjoy!