In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion and stir to coat with fat. Cook, stirring frequently. Add the cabbage as it’s prepped, stirring to coat. When the onion and cabbage are beginning to soften, add the salt, tomato and broth or water/bouillon. Reduce heat to MEDIUM, cover and let cook for about 15 minutes or until cabbage is soft but still holds its structure. Stir in the tabasco and sugar.

NUTRITION ESTIMATE
Per Serving: 75 Cal (26% from Fat, 10% from Protein, 64% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; 45 mg Calcium; 1 mg Iron; 156 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point