Ingredients

• 1 medium head of cabbage (approx. 800g), cored and thinly sliced
• 800g canned crushed tomatoes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 60ml extra virgin olive oil
• 1 teaspoon dried oregano
• 120ml water or vegetable broth
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for heat

Instructions

1. 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
2. 2.Add the minced garlic, dried oregano, and a pinch of red pepper flakes (if using). Cook for another minute until fragrant.
3. 3.Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt down slightly. Cook for about 5 minutes, stirring occasionally.
4. 4.Pour in the crushed tomatoes and water/broth. Season generously with salt and pepper and stir everything together to combine.
5. 5.Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the cabbage is completely tender and the flavors have melded. Stir occasionally to prevent sticking.
6. 6.Taste and adjust the seasoning with more salt and pepper if needed. Serve warm.

Nutrition Information

Why this recipe