1 large onion, diced
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 small onion, diced
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 large carrot, sliced
1 large celery stalk, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2 teaspoons dried fenugreek
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed red chile peppers
1 small yellow onion, chopped
2 tablespoons winter squash, washed and diced
2 tablespoons soy sauce
1 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon rice vinegar
1 teaspoon dried oregano
1/4 teaspoon vegetable oil
Place onion, cabbage, and cabbage in a large pot. Cover pot, and bring to a boil. Reduce heat to medium. Add water to pot, reduce heat to medium, cover, and simmer 4 to 5 minutes, until vegetables are tender. Serve hot or cold.
Return cabbage mixture to pot. Add carrots, celery, onion, cabbage, and carrot. Season with seasoning salt, basil, oregano, basil, rosemary, fenugreek, soy sauce, and pepper. Simmer for 5 minutes. Add water to pot. Bring to a boil, reduce heat to low, and simmer 5 minutes, until vegetables are tender.