1/2 head of green cabbage – coarsely chopped

2 carrots – sliced

1 tablespoon minced fresh ginger
3 large garlic cloves, chopped
1 large onion, diced

2 quarts chicken or bone broth

2-3 dried bay leafs
salt and pepper to taste
2 tbsp olive oil


Combine ginger, garlic, onion, olive oil and saute for 3-5 minutes on medium low.

Add cabbage and saute for another 5 minutes, stirring on occasion. Add  broth and bring to boil, then quickly bring down to low simmer. Cook for 20 minutes on a light simmer. Add bay leafs for the last 5 minutes. Salt and pepper to taste.

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