Sautéed Cabbage with Tomato

Let’s continue on this roll (hehe) with more cabbage! After seeing Alice’s last dish, I was so hungry for cabbage that I went to the store and made my go-to comfort food cabbage dish – sauteed cabbage with tomato.

This is a dish that I grew up eating on a regular basis. We had a huge garden and grew a lot of cabbage and had it for lunch and dinner quite often. It’s a simple dish that is great as a main vegetarian dish, perfect as a side dish with meatloaf or roast chicken or Brazilian beans and rice and delicious heated up and topped with a poached egg for a filling weeknight dinner in a flash. If you happen to be on a veggie kick, it’s right up your alley. The only non-vegetable ingredient is the olive oil used in the pan for sauteing purposes.

First, chop up your onions, tomatoes, garlic and ginger

Slice your cabbage as thin as you can, by first cutting the cabbage in half

Then slicing each half very finely.

Heat up oil in a large skillet or Dutch oven.

First add your onions to the hot pan and let them cook for two to three minutes, stirring regularly, until they are softened slightly.

Then add the garlic and ginger and stir before adding the tomatoes to the pan.

Add salt and pepper, or Arisco if you are lucky enough to have some. Arisco is a Brazilian seasoning consisting of salt, pepper, onion and garlic which adds a wonderful flavor to most savory dishes.

When the tomatoes have softened a little – about three minutes – add a cup of water and all the cabbage.

You may want to make sure your pan is large enough…mine almost wasn’t.

Cover the pan for about five minutes, until the cabbage has softened a bit and is reduced

Stir for a few more minutes while it continues to cook.

When the cabbage is cooked, but still has a little bit of a crunch, serve.

If you’re lucky, you’ll have a good helper like I do.

If you like a little spice, feel free to add some pepper sauce.

Alice, are you going to continue the cabbage roll?

Sautéed Cabbage with Tomato
Serves 4 as a main or 8 as a side

1 small cabbage, thinly sliced
2 tomatoes, chopped
1 medium onion, chopped
3 cloves garlic, chopped
½ inch fresh ginger root, peeled and chopped
2 tablespoons olive oil

Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onions in the hot oil until softened, about two to three minutes, then add the garlic and ginger and stir frequently before adding the tomatoes. Continue to stir until the tomatoes are softened, about three minutes. Add one cup of hot water to the pan and stir before adding all of the cabbage to the pan.

Cover pan for five minutes then remove cover and resume sautéing while stirring regularly until cabbage is softened, but still a bit crunchy. Season to taste with salt and pepper and serve.