Cabbage with Tomatoes, Oregano and Garlic

Serves 4 as a main dish, 8 as a side dish

When I make this easy Italian cabbage recipe, I usually serve it as a main dish. It makes a delicious and healthy vegetarian one pot meal, accompanied by some good crusty bread. However, it can also be served as a side dish. The recipe can be made in any amount desired, but I never worry about having leftovers. They are delicious reheated and mixed with pasta, adding a little more oil, tomatoes and seasoning as needed. See the Recipes for Leftover Cabbage and Tomatoes in the similar and related recipes for details and more ideas.

Ingredients

• 2 to 3 tablespoons olive oil
• 6 large cloves garlic, minced
• 1 can (14.5 ounces) whole tomatoes, broken apart or chopped, with juices
• 2 tablespoons dried oregano
• Salt and pepper to taste
• 1 large head cabbage, about 4 pounds, cut into thin wedges

Heat a large sauté pan or skillet over medium-high heat. Add the oil, enough to cover the bottom, and the garlic and sauté for about 1 minute, or just until softened. Add tomatoes, oregano, salt and pepper. Cook until tomatoes are slightly reduced. Add the cabbage with additional salt, pepper and oregano. Cover, reduce heat to medium-low, and cook until cabbage has wilted. Cover and continue cooking, stirring occasionally and adding a little water if needed, until cabbage is tender, about 60 minutes.

Notes: Cabbage can take longer to cook depending on the time of the year. It is best to allow more time if you are not certain. If it gets done sooner than expected, it will keep over very low heat until serving.