CABBAGE SAUTÉED WITH TOMATOES, GARLIC AND OREGANO

SERVES 4 AS A MAIN DISH

When I make this, it is all we eat. A great vegetarian meal with some good bread. However, it could also be served as a side dish for many meals or accompanied by any number of other meatless recipes or noodles. If you have enough leftover, it could be reheated and mixed with fresh-cooked pasta, in which case you might need to add a little extra olive oil or tomatoes.

INGREDIENTS

1/4 to 1/2 cup olive oil

6 large cloves garlic, minced

1 can (14.5 oz) whole tomatoes with juice, chopped

2 tbsp. dried oregano

Salt and pepper to taste

1 large head cabbage, cut into thin wedges

Place olive oil in large sauté pan. Heat over medium-high heat. Add garlic and sauté for about 1 minute. Add tomatoes, oregano, salt and pepper. Cook until tomatoes are slightly reduced. Add cabbage. Cover and cook until cabbage has wilted. Add additional salt, pepper and oregano as desired. Cover and continue cooking until cabbage is very tender, stirring occasionally and adding some water as it evaporates, about 40 minutes. (Cabbage can take much longer to cook depending on the time of the year. It is best to allow 1-1/2 hours to do this dish if the cabbage is not locally fresh.)

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.