Onion and Cabbage Casserole

This recipe was adapted from an even easier and simpler version found in Global Vegetarian Cooking: Quick and Easy Recipes from Around the World. The original recipe is from Lesotho, near South Africa. While the original is good, I added some ingredients to add flavor. The spices make up for the salt omitted so that my husband, a cardiac patient, can healthfully eat it. Those without such dietary restrictions are welcome to salt this recipe lightly. In summertime I would also definitely substitute a few chopped, fresh tomatoes for the canned.

Ingredients:

• 1/2 a large cabbage, tough outer leaves removed, cored and sliced finely
• 1 onion, chopped
• two cloves fresh garlic, diced or pressed
• one 15-oz. can of no-sodium-added chopped tomatoes
• spices: I used freshly-ground coriander, freshly-ground pepper, and red pepper flakes
• a little olive or other oil (about a tablespoon)
• about three tablespoons white wine (NOT cooking wine, which tends to be high in sodium!)

 Heat the oil over medium heat in a saucepan. Add the onion and garlic and cover, stirring occasionally until the onion starts to soften. Add the cabbage and cover, stirring occasionally for three to five minutes. Add the wine and cover, stirring occasionally until the cabbage starts to soften.  Add the spices to taste, then stir in the tomatoes. Cook, stirring occasionally, uncovered until some of the liquid from the tomatoes has evaporated. Serve warm or cold.