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Heat the oil in a small pan and add the garlic, cabbage and tomato.
Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes.
Finish by adding the parsley to serve.
½ cabbage, shredded
2 cloves garlic, finely chopped
handful fresh parsley, chopped
½ tomato, diced
1 tbsp olive oil
½ pint vegetable stock