When I lived in Florida every time I started to make this I would have to call Mom for the recipe. Of course there was no recipe, what I really got was the ingredients and a guess at how much. Finally after many years I did take the time to formula sort of a recipe. Here it is. I always double it now because it's even better left over. It's also a good way to use some of your canned tomatoes or oven roasted tomatoes. I use my frozen cabbage in the winter.
Melt 2 tablespoons butter in a heavy skillet
2 cups chopped cabbage
1/2 cup chopped green pepper
1 cup diced tomatoes
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup chopped onion
Cook over medium low heat 10-12 minutes - Don't overcook.
Just before serving stir in another tablespoon of butter, because Mom said so.