1 medium head cabbage, cut into 1 1 inch slices
5 green onions, sliced
4 tomato slices
3 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons distilled white vinegar
Throw the head of cabbage into a large bowl and cover. Sprinkle with seeds and 1/2 teaspoon garlic. Place the sliced green onions, tomato slices and garlic over the cabbage. Cover and refrigerate for at least 4 hours. Refrigerate the remainder of the cabbage to marinate.
Melt butter in a medium saucepan over medium heat. Add the cabbage, green onions and tomato slices, stirring well. Reduce heat to low and cook, stirring, for 5 minutes. Add vinegar and stir to deglaze. Remove from heat. Serve with corn bread or corn stuffing for dipping.