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What You Need:
(Serving Size: 4 to 6)
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3 tablespoons olive oil
½ cup thinly sliced onions
1½ pounds cabbage, cut into ¼-inch strips (about 8 cups)
3 large tomatoes, peeled, seeded and coarsely chopped
2 tablespoons wine vinegar
2 teaspoons salt
Freshly ground black pepper
1 tablespoon sugar
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Translate this recipe:
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| How To Cook: |
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1. Heat the olive oil in a heavy 10- to 12-inch skillet, add the onions and cook them over moderate heat, stirring constantly, for 2 or 3 minutes.
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2. When they are transparent but not brown, stir in the cabbage, tomatoes, vinegar, salt and a few grindings of pepper.
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3. Simmer uncovered, stirring frequently, for 20 minutes, or until the cabbage is tender. Then stir the sugar into the cabbage and cook a minute or 2 longer.
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4. Serve in a heated bowl, either as a vegetable accompanying a fish or meat course or as a separate dish preceding the main course.
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