Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a very simple dish. My grandmother used to make this along with beans and cornbread.

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.

Reviews

(1)
Most Helpful

I made this to accompany a beef roast, and it was wonderful! I chopped the cabbage a little more on the coarse side and used a metal dutch oven(to accomodate the extra cabbage) over low heat, and a little extra olive oil. Thanks for making a childhood favorite available!

'Sconnie February 10, 2008

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