Mexican Cabbage

Photo: flickr user Ron Diggity

Ingredients

4 lrgs potatoes

1 lrg onion

1 jalapeno, seeded and chopped

1 tablespoon oil

teaspoon garlic

1 (14 oz.) can chicken stock and 1 can water

1 can diced tomatoes or Rotel tomatoes and omit ja

1 head of cabbage

Salt and pepper to taste

Preparation

Wash and cut up potatoes into large bite size cubes ..Coarsely chop onion.

Saute onion, potatoes and jalapeno in small amount of oil with garlic until potatoes begin to soften. Transfer to a large pot or Dutch oven. Add chicken stock, water, tomatoes and coarsely chopped cabbage. Cook until cabbage is tender. Add salt and black pepper to taste.