Ingredients:
2 1/2 Pounds Of Chopped Fresh Cabbage
1 Tablespoon Of Bertolli Extra Virgin Olive Oil
1/3 Cup Of Diced Hot Pickled Banana Peppers
1 Large Green Diced Bell Pepper
2 Chopped Fresh Green Tomatoes
1/2 Teaspoon Of Ground Black Pepper
1 Teaspoon Of Fine Ground Table Salt
1 Cup Of Bottled Mineral Water
Information:
Serving Size 6
155 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a large boiling pot, and fill it with water. Next place the pot over medium high heat, and then put a lid on it. Moving forward, next you will want to thoroughly wash and rinse your cabbage under cool running tap water. Once you are done cleaning the cabbage, next take out a sharp kitchen knife and cut it into bite size wedges. Next place it into the pot once the water reaches a rolling boil, and let it boil for roughly three to five minutes, or until the wedges are soft and tender. Once you are done boiling the cabbage, drain the water from the pot, and set it aside. Next you will need to take out a cooking skillet, and then add in the olive oil, cabbage, pickled banana peppers, diced bell pepper, green tomatoes, black pepper, table salt, and enough mineral water to saute all of these delicious ingredients. Stir often while cooking, as the cabbage will burn or wilt quickly. Once you have an even distribution of ingredients, and all your veggies are tender and juicy, they are ready to serve. Enjoy this recipe as a main dish, or it also works well as a side dish. We hope you have thoroughly enjoyed this delicious and healthy recipe, please be sure to check out our many other boiled vegetable recipes.
