INGREDIENTS
1 cup of diced celery.
1 cup of white or yellow diced onion.
1 cup of diced carrots.
1 diced green bell pepper.
2-3 minced cloves of garlic.
4 cups of chicken broth.
1 (14 oz) can of diced tomatoes.
1 tsp of oregano.
1 tsp of basil.
½ tsp of red pepper flakes and cayenne pepper.
Salt and pepper to taste.
In a large pot, heat 2 to 3 tbsps of olive oil over medium heat and suaté the celery, onions, bell peppers and carrots until all slightly tender.
Mix in the garlic and pour the chicken broth then stir in the tomatoes and cabbage.
Bring the mixture to a boil and reduce the heat.
Cook until cabbage is done then mix in the oregano, basil, red pepper flakes, black pepper and salt.
Mix in the garlic and pour the chicken broth then stir in the tomatoes and cabbage.
Bring the mixture to a boil and reduce the heat.
Cook until cabbage is done then mix in the oregano, basil, red pepper flakes, black pepper and salt.
