Ingredients:
1 T. olive oil1 large onion, chopped
1/2 head of cabbage (1.5 lbs.), sliced thin
Salt (to taste)
15 oz. can of diced tomatoes
4 c. chicken broth
1 T. sugar (helps reduce the acidity)
Tabasco
(optional)
Directions: In a large pot heat the olive oil medium-high heat. Next add the onion and stir till coated. Cook, stirring frequently and add the sliced cabbage, stir until coated. When the onion and cabbage are beginning to soften add the salt, diced tomatoes and broth. Reduce the heat to medium, cover and let cook for about 15 minutes or until cabbage is soft but still holds together. Stir in the sugar. Let simmer for approximately 10 minutes and serve. Add a dash of tabasco if you wish. Serve with cornbread. ~ Chef ~
Directions: In a large pot heat the olive oil medium-high heat. Next add the onion and stir till coated. Cook, stirring frequently and add the sliced cabbage, stir until coated. When the onion and cabbage are beginning to soften add the salt, diced tomatoes and broth. Reduce the heat to medium, cover and let cook for about 15 minutes or until cabbage is soft but still holds together. Stir in the sugar. Let simmer for approximately 10 minutes and serve. Add a dash of tabasco if you wish. Serve with cornbread. ~ Chef ~
