CABBAGE SAUTÉED WITH TOMATOES, GARLIC AND OREGANO

[Cabbage Sauteed with Tomatoes, Garlic and Oregano]
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SERVES 4 AS A MAIN 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 for many meals or accompanied by any number of other recipes, such as beans or noodles. If you have enough leftover, it can be reheated and mixed with pasta, in which case you might need to add a little extra olive oil or tomatoes.

INGREDIENTS

2 to 3 tablespoons olive oil

6 large cloves garlic, minced

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

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 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. (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 a little sooner than expected, it can set over very low heat until serving.)

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