Sauteed Cabbage with Capsicum

1-2 onions
1-2 capsicums red, yellow or orange
1 cabbage thinly sliced
4 cloves garlic
1 can tomato paste or 4-5 tomatoes, in season.
2 tsps dried oregano or basil if using fresh, use 2 Tbs
1 teaspoon salt
½ teaspoon chili flakes or more, to taste
1 Tb vinegar white wine, apple cider. or regular
Chopped parsley, coriander, or chives, to taste (optional)

Slice onions and capsicum into thin strips.

Sauté onions on low-medium heat for 5-10 mins, until they become translucent. Add capsicums, sauté another 10 mins, until capsicum strips and onions start to caramelize, stirring occasionally.

Chop garlic coarsely. Add to pan, sauté for 1 minute.

Chop cabbage head into thin strips. Add to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and capsicum aren't sticking to the bottom, and give the pan a good stir.

If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium heat. Then add spices and cook for another 5 mins.

If using tomato paste, add spices along with paste and let cook, uncovered, for 15 minutes.
Taste, and adjust flavours as necessary.

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