1 onion, chopped
2 large carrots, cut into 1/2 inch strips
2 bay leaves
1 medium carrot
1 medium head cabbage, cut into 1/2 inch strips
2 large potatoes, peeled and cubed
1 egg, beaten
2 tablespoons broth
2 tablespoons all-purpose flour
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram, seeded and chopped
In a saucepan, bring water to a boil. Add onion and carrots and reduce heat. Cook, stirring occasionally, for about 15 minutes, or until vegetables are tender.
In a large pot, combine garlic, cabbage, potatoes and egg. Reduce heat to medium low. Transfer the onion mixture to a separate medium bowl and stir in broth, flour, garlic powder, cayenne pepper, oregano, basil and marjoram. Turn to coat and pour over vegetables. Reduce heat to low. Bring to a boil and cook for about 10 minutes, stirring frequently and forcing sauce back to a gentle simmer.