1 (16 ounce) can tomato paste
1 (10 ounce) can tomato juice
1 (10.5 ounce) can sliced mushrooms, drained
1 medium head cabbage
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary
1 teaspoon dried rosemary
1 dash chives
Add tomato paste, tomato juice, mushrooms, and cabbage. Mix thoroughly.
Sprinkle with oil, vinegar, garlic powder, oregano, basil, rosemary, rosemary, chives, and oregano. Pour marinade over all and brush chili mixture on all.
Cover, and cook on medium heat for 1 1/2 hours. Serve hot or cold.
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