This cabbage recipe is very tender, juicy and of great taste.
Clean and core the cabbage. Cut it in half, and use one half. Slice it into 1 inch thick, then cut slices into 1-2 inches long strips.
In a skillet saute onion in couple table spoons of olive oil.
Add carrot and cook for another 5 minutes, or until vegetables are translucent.
Add cabbage to vegetables and saute for another 5-7 minutes.
Transfer vegetables to a pot.
Pour in the broth just to cover vegetables.
Add the bell pepper, salt, bay leave, cloves and black ground pepper.
Bring to a slow boil and simmer for about 15-20 minutes or until cabbage is tender but not over cooked.
Serve it warm or cold.