Mushrooms, Chorizo and Beef with Walnut Tenderloin Recipe
1 cup beef bouillon
1 cup chopped onion
1 large onion, cut into rounds
1 medium head cabbage, shredded
2 celery stalks, chopped
1 large tomato, sliced
1 cup shredded mozzarella cheese
salt and pepper to taste
Place bouillon in saucepan with wine. Bring to a boil, and cook for 10 minutes, or until slightly thickened. Stir in onion and celery, and cook until tender. Stir in cabbage, celery stalk, tomatoes, mozzarella, salt and pepper. Simmer for 20 minutes.