Sweet & Sour Cabbage

INGREDIENT LIST: ( 2 to 3 servings)

Cabbage (700g) - 1/2 of a medium size cabbage - 9 heaping cups shredded
2 medium tomato (300g) (1+1/4 cup blended tomatoes)
3 tablespoon olive oil
5 to 6 garlic cloves - 2 tablespoon chopped garlic
1/2 teaspoon chili flakes or to taste (Optional)
1 tablespoon coconut sugar OR palm sugar (to taste)
Salt to taste (I have added 1 teaspoon pink Himalayan salt)
1 cup green onion - chopped
lemon juice to taste ( I have added 1/2 tablespoon of lemon juice)

METHOD:

Chop the cabbage into ribbons and set it aside. Chop the tomatoes and blend them it to a smooth puree and finely chop the garlic.

Heat a pan on medium heat. Add the olive oil and chopped garlic. reduce the heat to low to prevent garlic from burning and right away add the chili flakes and fry it for a few more seconds. Add the blended tomatoes and coconut sugar and mix it well. Turn the heat back to medium and bring it to a rapid simmer and then cover and cook it for about 6 minutes on medium low heat. After 6 minutes, add the shredded cabbage and salt. Mix it well and then cover and cook for another 2 to 3 minutes or until the cabbage is slightly tender but still has a crunch to it.