CABBAGE MY WAY

Cabbage My Way image

Provided by Gia Peterkin Trower

Time 50m

Number Of Ingredients 11

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1 large cabbage head
1 large carrot
2 small potatoes
1 large onion
1/2 tsp parsley
salt and pepper to taste
1/2 tsp red pepper flakes
2 pkg herb ox sodium free granulated chicken bouillon
1/2 c chicken stock
1/4 c olive oil
1 clove garlic

Steps:

1. Wash cabbage and slice in half. Cut out core on each half. On a cutting board slice and cut up cabbage and set aside. Skin carrot and slice diagonally. Peel the potato and cut in fours.
2. In a large skillet, add olive oil. Cook the onions and garlic until tender.
3. Add the cabbage and cook on a medium heat with the cover on which will steam the cabbage, checking not to burn it. Add the chicken stock, a little at a time.
4. Throw in your carrot and potato. Stir. Add the granulated chicken bouillon, parsley, red pepper, salt and pepper and stir, only adding chicken stock if liquid dissolves, however leaving a little liquid. Cook until potatoes and carrot are tender.