1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 medium head cabbage, thinly sliced
1 (16 ounce) can tomato juice
1 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon crushed red pepper flakes
1 (10.75 ounce) can condensed tomato soup
2 cups water
1 (8 ounce) can tomato paste
1 (6 ounce) can sour cream
1 1/2 tablespoons beef bouillon granules
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
Heat olive oil in a large skillet over medium heat. Saute onion and garlic in oil until golden.
Stir in cabbage and tomato juice, mix well and add oregano, basil, red pepper flakes, tomato soup, and water.
Return skillet to medium heat, add sauce, and cook 1 to 2 minutes, stirring after each addition. Allow to simmer for 30 minutes, stirring occasionally, to ensure that all ingredients are evenly coated.
Stir bouillon granules, basil, basil, rosemary, thyme and sage into sauce.
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