1 head cabbage
Boiling salted water
½ cup olive oil
1 medium onion, chopped
1 can (16 ounces) tomatoes (undrained)
1 celery stalk, diced
1 carrot, diced
1 bay leaf
1 teaspoon sugar
Salt and pepper to taste
1. Remove outer leaves from cabbage and trim off part of the core. Drop into boiling salted water to cover. Cook until just tender (about 8 minutes). Drain.
2. Meanwhile, heat olive oil in a saucepan and add onion; cook until translucent. Add tomatoes, celery, carrot, bay leaf, and sugar. Simmer 15 minutes.
3. Pour sauce over cabbage. Season with salt and pepper.
4 SERVINGS