1 tablespoon chicken bouillon granules
1 tablespoon olive oil
1 onion, chopped
1 medium head cabbage, shredded
1 medium head cabbage, shredded - rinse, drain and cut into 1-inch pieces
1 medium head cauliflower, shredded
1 medium head cabbage, shredded - rinse, drain and cut into 1/8 inch pieces
1 medium head cabbage, shredded - rinse, drain and cut into 1/8 inch pieces
1 medium head tomato, chopped
2 medium onions, chopped
1 medium carrot, shredded
1 medium carrot, shredded
1 medium head cabbage, shredded
1 medium head cauliflower, shredded
In a large pot over medium heat, combine chicken bouillon, olive oil, onion, cabbage, cauliflower, and tomato. Fry, stirring occasionally, until chicken is cooked through and vegetable is tender, about 5 minutes. Stir in onion, carrot, cauliflower, and tomato. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Continue to cook, stirring occasionally, until chicken is cooked through and vegetable is tender, about 20 minutes more.
It should be put into FRESH water. After all the hard work has been done, it can easily be mishandled. The raw nose and ream can make for a nice picture but it needs a better flavor. I ended up making use of the condiments from this site but avoided the onion and garlic. All the same cuts pepper but without the garlic. I was averaging around 3 extracts for each bite. Probably will try with the raw meat next time.
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