Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor. 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.

Add vinegar, salt, onion powder, and pepper.

Stir and fry for 2-3 minutes, or until well incorporated.

Reserve sautéed cabbage to a bowl.

Heat the rest of the butter or oil in the pan.

Add the garlic and leeks, and sauté for a minute. Add meat, and continue frying until cooked through.

Sauté until most of the liquid has evaporated. Add tomato paste and mix well.

Lower the heat a little and add reserved cabbage and fresh basil.

Stir until cooked through. Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a green salad.