Shred the cabbage.

Chop the red bell pepper and onion.

Mince the garlic.

Chop the tomatoes.

In a large pan, heat a generous drizzle of olive oil over medium heat.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Add the chopped red bell pepper and shredded cabbage to the pan.

Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.

Add the chopped tomatoes to the pan.

Season with salt and black pepper to taste.

Stir well and cook for another 3-4 minutes.

Stir in the green corn and peas.

Continue to cook for an additional 5 minutes, stirring occasionally, until all the vegetables are tender and well combined.

Once everything is cooked through, remove from heat.

Serve hot as a main dish or as a side.