1 teaspoon instant beef bouillon
1 can (16 ounces) tomato wedges in tomato juice, drained (reserve liquid)
1 small head green cabbage, shredded (about 3 cups)
Heat instant bouillon and reserved tomato liquid in medium skillet until bouillon is dissolved. Stir in cabbage. Cover tightly; cook, stirring occasionally, about 3 minutes. Stir in tomatoes. Cover; cook until cabbage is crisp-tender and tomatoes are heated through, 3 to 5 minutes longer. ~
4 servings.
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