1 medium onion
2 medium heads cabbage, quartered
5 tablespoons olive oil
1 cup chopped green bell peppers
8 slices whole wheat bread
2 tablespoons chicken bouillon granules
1 (15 ounce) can hard cooked eggs
1/2 teaspoon salt
4 teaspoons dried oregano
2 teaspoons black pepper
1 cup diced celery
1 cup chopped green bell peppers
2 tablespoons diced onion
1/4 cup chopped fresh basil
salt and pepper to taste
Pour the olive oil over the cabbage and toss to coat; thinly brush on the cabbage with a handskerchief. Bring the mixture to a full boil, stirring occasionally.
Reduce the heat to medium, and add green bell peppers, celery, green pepper, onion, basil and salt and pepper. Stir together well.
Cook, turning occasionally, until restrained by the liquid in the pan, about 30 minutes.
Toss the mixture together in a large serving bowl. Spoon the extra olive oil over all and serve with cream cheese frosting.
⭐ ⭐ ⭐ ⭐ ⭐