1 1/2 pounds cabbage, chopped
3 tablespoons olive oil
1 medium onion, sliced
1 medium carrot, chopped
1 large tomato, diced
1 small potato, cubed
1/2 green bell pepper, diced
1 small green onion, sliced
1 egg, beaten
1 1/2 cups chicken broth
1 (16 ounce) package frozen mixed vegetables, thawed
2 tablespoons Worcestershire sauce
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Saute cabbage until golden brown. Stir in olive oil, onion, carrot, tomato, potato, bell pepper, green onion, egg and broth. Bring to a slow boil. Reduce heat, cover and simmer 20 minutes.
In a large saucepan, heat olive oil in oven over medium heat. Pour in carrot juices, browning well on both sides.
Add vegetables and chicken broth; bring to a boil. Boil 5 minutes, stirring once. Reduce heat, cover and simmer 10 minutes. Stir in mixed vegetables and Worcestershire sauce. Bring to a boil. Simmer a minute. Return to a boil and cook for 5 minutes. Stir in chicken broth and chicken broth. Reduce heat, cover and simmer 5 minutes.
Let simmer until vegetables are tender but not mushy, stirring often. Stir in Worcestershire sauce and salt and pepper. Pour into pot. Cover and simmer 10 minutes.
I limited the amounts of ingredients and used's musk cream, this caused a slight reduction in cost--pler pease. However, I relied on rehydrating the sauce as per pulling cream from egg whites - so brushing makes a difference.
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