Tomato-Cabbage Skillet
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INGREDIENTS 1 teaspoon instant beef bouillon 1 (16-ounce) can tomato wedges in tomato juice, drained, reserve liquid 1 small head green cabbage, shredded, about 3 cups Heat instant bouillon and reserved tomato liquid in medium skillet until bouillon is dissolved. Stir in cabbage. Cover tightly; cook, stirring occasionally, about 3 minutes. Stir in tomatoes. Cover; cook until cabbage is crisp-tender and tomatoes are heated through, 3 to 5 minutes longer. Makes 4 servings