Today I am making only a small pot, using one large cabbage. The norm is for me to cook two heads.
Cabbage, shredded by hand (not as small as you would use for cold slaw)
Rotel Tomatoes (I use one can of original)
Sugar (Today, I used about 1/3 cup.)
1 Pod Fresh Garlic or Garlic Salt
Melt enough bacon fat (I use Pederson’s all-natural so I don’t have to worry about those pesky “ites” and “ates.” I haven’t tried olive oil, but I think it would work if you prefer.) to liberally cover the bottom of your pan when melted.
While your fat melts over med-high heat, slice cabbage. I hold head upright on a plate and slice downward. Then I hold that piece the same way and slice down, making a semi-large shred.
Slice garlic into tiny pieces and allow to stand.
Except for adding the last of the cabbage to the pan, I usually do not stir for about 10 minutes. If the cabbage browns a little, that is fine with me. After about 10 minutes, I stir well and add my garlic and salt, or garlic salt if you prefer.
Once I have the cabbage stirred well, I add 1 can of original Rotel tomatoes. Obviously, these may be hotter than you like if you are not from Texas so you may want to add 1/2 can and then taste. On this day I only had a large can and used only 1/2 of it. The one you will want is the size of a normal soup can.
Since I watch carbs, I usually take out a bowl for myself here. Then, I stir in the sugar. If I were you, I would add about 1/4 cup, stir well and then taste. I usually use about 1/3 cup…according to how large a pot I am making.
From here on out, it is up to you. I try not to overcook the cabbage so that I don’t lose every nutrient in it, plus I like a little more texture. You will simply have to cook until you have reached the desired amount of doneness.