2 tablespoons olive oil
2 tablespoons minced onion
1 medium head cabbage
1 medium head cabbage, shredded
1 medium head cabbage, sliced
2 medium onions
1 1/2 cups chicken broth
2 medium tomatoes, diced
1 big onion, chopped
1/4 cup chopped fresh parsley
1 tablespoon white sugar
In a large saucepan, heat olive oil over medium heat, and stir in onion and cabbage. Remove from heat; add chicken broth, tomatoes, onions and cabbage, and toss together. Reduce heat to medium. Bring to a boil, then reduce heat to low. Cover, reduce heat, cover, and simmer for 15 minutes.
In a small bowl, mix chicken broth, tomatoes, onion and cabbage. Stir until tomatoes are tender. Remove from heat; stir in parsley, sugar, and chicken broth mixture. Stir until thoroughly combined. Cover, and simmer for 5 minutes. Pour over rice in bowls.