Source: 
Sandra Caraway
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Ingredients:
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste
Directions:
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste
Directions:
- Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
 - Stir in garlic.
 - Pour in chicken broth.
 - Stir in tomatoes and cabbage.
 - Bring to a boil and then reduce heat.
 - Cook until cabbage is tender.
 - Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
 - Taste broth and adjust seasoning if needed.
 
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