2 cloves garlic, minced
1 t. kosher salt
1 t. Italian Herb paste
1/4 t. crushed red pepper
4 grinds of black pepper
1/4 c. hemp oil
1/2 lb mini sweet peppers, roughly chopped on the bias
3 T. balsamic vinegar
1/4 head red cabbage, coarsely chopped
Combine the garlic, salt, herbs, red pepper and black pepper into a large bowl. Set aside.
In a large skillet over high heat, heat 2 T. of oil. Add the sweet peppers and stir to coat, then let cook for about 3 minutes, until they begin to brown. Add 1 1/2 T. of balsamic vinegar and cook for a minute or two, until the liquid is reduced and the peppers are crisp tender. Transfer to the bowl containing the seasonings.
Return the skillet to the heat and add the remaing 2 T. oil. Add the cabbage and stir to coat. Let cook without stirring until some of the cabbage begins to brown, a couple of minutes. Add the remaining 1 1/2 T. of vinegar and allow to reduce for a minute before transferring to the pepper mixture.
Stir well to combine and allow to come to room temperature before serving.