Ingredients:
3 Tbsp. Garlic Olive Oil
1/2 onion, chopped
2 cloves garlic, chopped, (or increase Garlic Oil by 2 Tbsp.)
vegetables of your choice (suggest finely chopped carrots, celery, corn, green beans, etc.)
2 tsp. red pepper flakes
2 qts. chicken stock, or water with 4 tsp. chicken bouillon
salt to taste (1 tsp. or less)
1/2 tsp. black pepper
1/2 head of cabbage, cored and coarsely chopped
1-2 (14.5 oz) can(s) Italian style diced tomatoes
3 Tbsp. Garlic Olive Oil
1/2 onion, chopped
2 cloves garlic, chopped, (or increase Garlic Oil by 2 Tbsp.)
vegetables of your choice (suggest finely chopped carrots, celery, corn, green beans, etc.)
2 tsp. red pepper flakes
2 qts. chicken stock, or water with 4 tsp. chicken bouillon
salt to taste (1 tsp. or less)
1/2 tsp. black pepper
1/2 head of cabbage, cored and coarsely chopped
1-2 (14.5 oz) can(s) Italian style diced tomatoes
Instructions:
In large stockpot, heat oil over medium heat. Stir in onion and garlic; cook until transparent, about 5 minutes. Add vegetables of your choice. Stir in stock (or water and bouillon), salt, red pepper flakes, and pepper. Bring to a boil and simmer 10 min. Add chopped cabbage and tomatoes. Continue simmering at least 30 minutes or until cabbage and remaining vegetables are cooked through. You can add rice or pasta if desired.
