A delightful and flavorful cabbage dish with a hint of curry, perfect as a side or a main course.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough to avoid sticking.
Add the chopped onion and diced green bell pepper to the skillet, sautéing until softened and fragrant.
Stir frequently to prevent burning.
Stir in the shredded cabbage, cooking until it begins to soften.
Cover the skillet briefly to help the cabbage wilt.
Mix in the diced tomatoes, curry powder, salt, and black pepper, combining well.
Adjust the seasoning to taste at this stage.
Pour in the water, reduce the heat, and let the mixture simmer, stirring occasionally, until the cabbage is tender.
Add more water if the mixture becomes too dry.
Serve the curried cabbage warm, garnished with fresh herbs if desired.
Pair with rice or bread for a complete meal.
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