1/2 cup draft vegetable broth
1 cup water
1 medium head cabbage, diced
3 carrots, peeled and cut into 1/2 inch chunks
1 stalk celery, sliced
1 teaspoon ground cinnamon
1 bay leaf
1 1/2 teaspoons salt
1 1/2 clusters paprika
3 slices french bread
1/2 onion, sliced
Rinse and drain cabbage; use the information in your veggie or fruit recipe to know how to prepare the cubes of vegetable. Groom the cabbages and reduce the fat of the cabbage. Sort and scoop the vegetable. Slice the cauliflower to remove any remaining fat. Set aside.
In a medium saucepan combine the peeled, diced cabbage — divided — with the cream and milk; boil for 5 minutes. Remove from heat; add the onion, celery, cinnamon, peppercorns, pepper and celery. Continue to simmer gently, covered – for 30 minutes.
Return cabbage to heat, cover and boil for another minute. Stir in water and salt until the mixture boils and thickens; add the paprika and remaining 1 1/2 tablespoons of pepper. One cup of the mixture will yield about 1/2 cup cooked, although the cabbage tend to be really soft when cooked.