Mom’s Italian Cabbage

16 Mar

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My Mom really knew how to stretch a dollar deliciously.

This is such an inexpensive meal and very low in calories and fat.

Six cloves of diced garlic

One big chopped onion

Ten tablespoons olive oil

Two heads of green rough chopped cabbage

One can of Rotelle diced tomatoes

One large can of tomato sauce

One small can of tomato paste

One  small can of chicken broth

Twelve basil leaves

3/4 teaspoon oregano

One teaspoon red pepper flakes

1/3 cup capers with the brine

1/3 cup caperberries with the brine

Salt to taste

Heat the oil in a large pan.

Saute the onion and garlic till soft

Add the cabbage and stir fry for five minutes.

Add  the Rotelle, tomato sauce, paste, capers and chicken broth.

Stir well to mix everything

Add the oregano, basil and salt.

The salt amount varies because of the salt content in the tomatoes and capers

Bring to a boil then reduce to low with a cover for about thirty to forty minutes.

Make sure you turn the cabbage and it does not stick to the bottom of the pan.

I have also made this with small green and black olives and it is great.

Serve it as a main dish with crusty bread or as a side dish with rice and pork.

My son heated up the leftover cabbage and placed a fried egg on top. It was pretty good.

This is a great make ahead dish because all you have to do is  heat it up.

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