1 small-medium head of cabbage--roughly shredded
1 bell pepper--chopped
1 clove garlic--minced
1/2 teaspoon seasoned salt (I use Goya's Adobo)
1/2 teaspoon black pepper
1 1/2 teaspoons hot sauce
1/3 cup vegetable broth
2-3 tablespoons olive oil
*Heat olive oil in medium stock pot over medium heat. Add seasoned salt, pepper, and hot sauce. Cook for two minutes. Add onion, bell pepper, and jalapeño. Cook for 5 minutes. Add garlic. Saute for 5 minutes.
*Add cabbage and vegetable broth to the pot. Stir. Cover. Cook 10-15 minutes, stirring occasionally so that the cabbage braises evenly. Remove the cabbage with a slotted spoon (cabbage should be al dente... cooked, but not mushy...) and place in a large bowl. Reduce cooking liquid by about half (cook for 3-5 minutes). Turn off heat. Add cabbage back to cooking liquid. Serve warm/hot.