Ingredients

• 3 tablespoons olive oil
• ½ onion , chopped
• 2 cloves garlic , chopped
• 2 quartss water
• 4 teaspoons chicken bouillon granules
• 1 teaspoon salt , or to taste
• 0.5 teaspoons black pepper , or to taste
• 0.5 heads cabbage , cored and coarsely chopped
• 1 , 14.5 ounce

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion and garlic; cook until onion has softened, about 5 minutes.
2. 2 Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. 3 Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. 4 Serve hot and enjoy!

Nutrition per serving