I just made this ‘cabbage soup’.

I used a little more heat.

2x pepper flakes, and organic ghee, 4 cloves garlic.

I thought ‘Oh, this might be alright…’.

Wrong.

YOU NEED TO MAKE THIS RIGHT NOW. Especially for anyone who is sick. This stuff is -bangin’- and you will be thanking me for a loooooong time if you actually just break down and make some. Hell, get a little creative. But stay with those tomatoes, for sure. And some heat. Maybe a spot of cayenne for those using it to burn through mucous and break a sweat…or some bay leaf, a little cilantro if that’s your thing…

DO NOT BE DECEIVED BY THE SIMPLICITY. THIS TASTES LIKE EXOTIC JAPANESE GRANDMOTHER FOOD.

Do not overcook. Just until cabbage is tender.

Ingredients

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if chosen).
Taste broth and adjust seasoning if needed.
Serve and enjoy!