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.