Bring water to boil, using 1/2 cup water if cabbage is small or up to one cup if cabbage is larger. Add the cabbage and oil, cover and cook for about 15 minutes. The cabbage should be soft. Season with salt and pepper and serve hot with cornbread. Yield: 2 servings
TIP: NO MORE BLUE CABBAGE
Always add some lemon or acid such as apples to your cabbage to prevent the cabbage from turning blue.
Recipe Courtesy of Curtis Akins