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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very simple dish. My grandmother used to make this along with beans and cornbread. Ingredients:
1 head cabbage |
2 (15 ounce) cans tomatoes, diced |
2 garlic cloves, minced |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Core and wash the cabbage. Cut into 8 sections. (like orange slices).
2. Place olive oil in a large skillet over med-high heat.
3. Add garlic to warm oil and sautee 1 minute, add cabbage and stir to coat leaves in oil.
4. Cook 10-12 minutes or until cabbage is soft.
5. Add tomatoes and their juice to the cabbage and stir to combine.
6. Place a lid on the skillet and turn heat down to low.
7. Allow cabbage and tomatoes to steam for 5-6 minutes. Add salt and pepper to taste.
8. Serve immediately.
9. *Rotel can be used instead of regular tomatoes.
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