1 1/2 cups water
2 tablespoons olive oil
1/2 onion, thinly sliced
1 medium head cabbage, thinly sliced
1 cup potatoes
1 cube chicken bouillon
1 teaspoon salt
1 teaspoon dried oregano
6 fl oz. orzo food
1/2 cup hot water
2 tablespoons vegetable oil
2 tablespoons olive oil
In a large saucepan, bring water and 2 tablespoons olive oil to a boil. Stir in onion slices, cabbage and potatoes. Reduce heat, cover and simmer for 3 to 4 minutes. Stir in chicken bouillon cube followed by salt, oregano, salt, cocoa and boiling for 2 minutes. Stir well. Cover, and simmer over medium heat for 10 minutes.
To a large skillet, melt 2 tablespoons of oil over medium heat. Add 1/2 cup of the potatoes and stir to melt. Stirring continuously, cook until all potatoes and liquid have evaporated.
Return sauteed mixture to a large heat saute pan, cool slightly stirring constantly, and add the hot water and oil. Bring to a steady boil, stirring occasionally, then remove from heat. Place 1/2 cup broccoli - shredded as directed in box - in the pan, pushing together fairly to keep broccoli from breaking through out of its covering. Pour broccoli mixture over noodles and vegetables.
Return sauteed mixture to a slow cooker, and stir in the cooked broccoli, cheese, salt, oregano and hot water. Bring to a low heat, and slowly pour over vegetables and noodles, covering them completely.
Cook at a slow cooker for 8 hours, stirring occasionally. Serve with a side of kiwi tea or brandy.