1/2 head cabbage, chopped
1 cup each celery, diced; white or yellow onion,
diced; carrots, diced
1 green bell pepper, diced
2 - 3 cloves garlic, minced
4 cups chicken broth
1 can (14 oz.) basil, oregano, garlic diced tomatoes
1 tsp. each oregano, basil
1/2 tsp. red pepper flakes
few shakes black pepper
1/2 tsp. salt, optional
Heat 2 tbsp. olive oil in a large pot over medium heat.
Add celery, onions, bell peppers and carrots.
Sautè until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil, then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes,
black pepper and salt (if using).
Taste broth, adjust seasoning if needed.
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