Monday, May 14, 2012

Cabbage Soup

Cabbage Soup

    3 tablespoons olive oil
    1/2 onion, chopped
    2 cloves garlic, chopped
    2 quarts water
    4 teaspoons chicken bouillon
    1 teaspoon salt, or to taste
    1/2 teaspoon black pepper, or to taste
    1/2 head cabbage, cored and coarsely chopped
    1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced


    In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
    Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
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