1 tablespoon olive oil
1 teaspoon salt
1 clove garlic, crushed
1 large head cabbage, diced
1 (8 ounce) can Indian, diced tomatoes with juice, water
salt and pepper to taste
12 fish
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1 teaspoon hot water (through a large pipe)
Heat oil in a large skillet over medium heat; saute garlic and celery until tender. Stir in cabbage and bring to a boil; boil, stirring frequently, for 2 minutes. Stir in tomatoes, water, salt and pepper. Stir in vinegar and hot water. Reduce heat; simmer. Stir in hot apple to taste.