Cabbage Soup -almost festive with the Green and Red !!

 Cabbage soup has been listed as a comfort food on a cold winter's night as well as an age-old folk remedy for curing the common cold. It was kind of festive with the red and green colors and was pretty darn tasty! Seeing that we are generally party of two and this made enough for an army --so I froze some and Daniel was one of the recipients!


1/4 cup and 2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, chopped

16 cups water =used only 8 cups water as I used broth

2 tablespoons and 2 teaspoons chicken bouillon =used 8 cups chicken broth

2 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

1 head cabbage, cored and coarsely chopped

2 (14.5 ounce) cans Italian-style stewed tomatoes, drained and diced = 28 oz chopped tomatoes

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.