1 SMALL HEAD OF CABBAGE,CORED, RINSED,SHREDED,ABOUT 1 LB. 1/4 ts RED PEPPER FLAKES,OR CAYENNE PEPPER TO TASTE TO TASTE SALT FRESHLY GROUND PEPPER TO TASTE 2 tb SCHMALTZ,VEGETABLE OIL, OR OLIVE OIL 1/2 ts DRIED THYME LEAVES CRUMBLED 2 MEDIUM CLOVES GARLIC,MINCED BOIL ENOUGH WATER IN DEEP SAUTE PAN TO COVER CABBAGE.ADD DASH OF SALT AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER.DRAIN IN COLANDER.RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER. HEAT OIL IN SAME PAN.ADD GARLIC AND RED PEPPER FLAKES AND SAUTE ABOUT 15 SECONDS. QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO TASTE AND THYME.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR UNTIL HOT. TAST FOR SEASONING.MAKES TWO TO THREE SERVINGS.