25 ml oil
1 onion, chopped
1 large green cabbage, shredded
398 ml can diced tomatoes, drained
salt & pepper to taste
In a large nonstick skillet; slightly heat oil. Add onion and saute until transparent. Add cabbage and cook on very low heat for approximately 30 minutes. Mix often so cabbage does not stick. Add more oil if needed. Slowly add canned tomatoes (fresh tomatoes can be used), salt and pepper to taste. Continue cooking until cabbage is soft and tender approximately 45 minutes.
Serves 6