1 head green cabbage, coreD and cut into four pieces, then in 1/2" ribbons
1 medium or large red bell pepper, sliced in 1/4" to 1/2" strips
1 medium orange bell pepper, sliced in 1/4" to 1/2" strips
1 medium yellow bell pepper, sliced in 1/4" to 1/2" strips
1 large red onion, cut in half, then sliced into 1/4" strips
2 tablespoons minced garlic
1 quart veggie broth
salt and pepper, to taste
1. To a pot, add cabbage, red bell pepper, orange bell pepper, yellow bell pepper, red onion, and garlic.
2. Add the veggie broth. The broth should come about half way up the veggies. Turn the stove to high heat to get the broth boiling.
3. Turn the heat down to medium and cover the veggies, stirring occasionally.
4. The cabbage is done when it is tender and the peppers are soft. Add salt and pepper, to taste.
This cabbage is good by itself. It can also be used it in my recipe for a roti wrap. I also saved all the extra broth to use in other recipes that call for veggie broth. I had a lot extra so I froze it in an ice cube tray. Enjoy!
Source of recipe: My husband doesn't eat carrots and all the cabbage at restaurants has carrots in it so I came up with this way of making cabbage for him. There are no carrots but it is still colorful and tasty.