Stewed Cabbage & Peppers…A Fresh Recipe From Sweet Basil

Stewed Cabbage and Peppers


1-2 onions
1-2 bell peppers
1 small or medium head of cabbage
4 cloves of garlic
1 can tomato paste, or 4-5 tomatoes, in season.
2 tsps dry oregano or basil (if using fresh, 2 Tbs)
1 tsp of salt
½ tsp chili flakes (or more, to taste)
1 Tb sugar (optional)
1 Tb vinegar (white wine, apple cider. or regular)
Chopped parsley, cilantro, or chives, to taste (optional)
Slice onions and peppers into thin strips.
Sauté onions on medium heat for 5-10 mins, until they become translucent. Add peppers, sauté another 10 mins, until pepper strips and onions start to caramelize, stirring occasionally.
Chop garlic coarsely. Add to pan, sauté for 2 more minutes.
Chop cabbage head into fine strips. Add to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and peppers aren’t sticking to the bottom, and give the pan a good stir.
If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium-high heat. If using tomato paste, add spices right away and let cook, uncovered, for another 15 minutes.
Taste, and adjust flavors as necessary.

Enjoy!                           Isaiah 12:3

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This blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Great recipe and picture by Immigrant’s Table. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

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