Ingredients:
1 head cabbage
2 (15 ounce) cans tomatoes, diced
2 garlic cloves, minced
2 tablespoons olive oil
salt
pepper
Directions:
Core and wash the cabbage. Cut into 8 sections. (like orange slices).
Place olive oil in a large skillet over med-high heat.
Add garlic to warm oil and sautee 1 minute, add cabbage and stir to coat leaves in oil.
Cook 10-12 minutes or until cabbage is soft.
Add tomatoes and their juice to the cabbage and stir to combine.
Place a lid on the skillet and turn heat down to low.
Allow cabbage and tomatoes to steam for 5-6 minutes. Add salt and pepper to taste.
Serve immediately.
*Rotel can be used instead of regular tomatoes.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.