Kay's Cooked Cabbage

3 tablespoons olive oil, or 4 tablespoons margarine1 onion, chopped2 cloves garlic, minced1 head cabbage, size of small cantaloupe, cut in 1-inch chunks2 teaspoons salt 1/2 teaspoon basilPepper to taste8 ounces tomato sauceIn large soup kettle, heat oil or margarine, add onion and sauté until golden brown, adding garlic near the end. Add half the cabbage; sprinkle in 1 teaspoon salt and the basil. Add remaining cabbage and sprinkle with remaining 1 teaspoon salt and pepper to taste. Mix well.Add tomato sauce and a half can of water. Stir well, cover and cook over low heat until cabbage is tender, about 30 to 45 minutes.Serves six to eight.Cook's note: You can add leftover pork chops or cut up leftover pork.Nutrition values per serving: 89 calories, 5 g fat (1 g saturated), 10 g carbohydrates, 4 g fiber, 2 g protein, 0 cholesterol, 497 mg sodium.