1 medium cauliflower
1/2 cup olive oil
1 onion, chopped
1 clove garlic, minced
salt to taste
water to cover
Melt olive oil and saute the onion and garlic in 1 1/2 cups of water. Stir in cauliflower and cook until tender.
Slice the cooked cauliflower into 1/8 inch slices, and place slices in the soup and liquid. Mix together well and cook 15 minutes more or until almost all the liquid is absorbed.
Stir in the cabbage and vegetables, reserving portions for later in the meal. Stir in the wine and tomato paste to a thin consistency.