Contributed by: Robert Cerello
Melt the butter in a heavy skillet.
Add the cabbage and cook two minuted.
Add onion, peppers and 2/3 of seasonings.
Cover and cook over low heat until tender (stirring frequently).
Add the tomatoes, and cook for 10 minutes longer, uncovered.
The last two minutes, add remainder of seasonings.
You can also add green olives with the sour cream to this dish and serve with a dry white wine and sourdough or rye bread of choice.
Serving Size: Makes 3 - 4 Servings
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