Braised Green Cabbage with Tomato Sauce

Ingredients

Wash and slice the green cabbage fairly thin (or thicker, if preferred).
Finely chop the onion and let it gently soften in a large non-stick skillet with a drizzle of extra virgin olive oil and 2 tablespoons of vegetable broth over medium heat.
After a couple of minutes, add the drained cabbage, tomato pulp, salt (if using), and the glass of vegetable broth. Cover and cook for about 30 minutes over medium-low heat, stirring occasionally. If the liquid reduces too quickly, add a bit more broth so that it has completely evaporated by the end of cooking.
If you prefer to make this with fresh cherry tomatoes instead of tomato pulp, wash and cut the tomatoes, add them to the pan before the cabbage, and cook for 5 minutes.
Once cooked, finish with a drizzle of raw extra virgin olive oil and, if you like, a sprinkle of sesame seeds.