INGREDIENTS

• 1 Tablespoon oil
• 1 half a head of cabbage
• 2 medium green bell peppers
• 1 medium onion
• 2 to 4 cloves of garlic
• 2 to 4 Tablespoons low-sodium soy sauce

DIRECTIONS

1. Wash your hands well with soap and hot water.
2. Remove loose outer leaves of cabbage and rinse under water.
3. Cut the cabbage in half.
4. Cut the core out of the cabbage.
5. Cut the cabbage into pieces.
6. Put the cabbage pieces in a large bowl and fill the bowl with water. Swish the cabbage around with your hands to wash off any dirt. Let the dirt settle to the bottom of the bowl.
7. Lift the cabbage out of the dirty water. Let it dry in a colander.
8. Wash the peppers under running water.
9. Remove the core from each pepper. Cut each pepper into small pieces.
10. Peel the onion. Cut it into small pieces.
11. Smash, remove paper skin and cut garlic cloves into tiny pieces.
12. Turn the eye of the stove to medium-high heat. Pre-heat a large skillet. 10. Add the oil to the skillet.
13. When the oil is hot, add all the vegetables to the skillet.
14. Cook the cabbage mixture until the vegetables are tender.
15. Add the soy sauce to the skillet. Stir until the soy sauce bubbles.
16. Serve the cabbage while it is hot.
17. Refrigerate any leftovers within 2 hours.