Tomato Skillet Cabbage

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1 can (16 oz) tomato wedges in tomato juice, drained (reserve liquid)
1 tsp. instant beef bouillon
About 3 cups shredded green cabbage

In medium skillet, heat reserved tomato liquid and bouillon until bouillon is dissolved. Stir in cabbage. Cover tightly; cook 3 minutes; stirring occasionally.

Stir in tomatoes. Cover; cook until cabbage is crisp-tender and tomatoes are heated through, 3 to 5 minutes.

4 servings (45 calories each)
 
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