2 medium onions, thinly sliced
3 stalks celery, thinly sliced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1 medium head cabbage, shredded
1 1/2 cups water
1 1/2 pounds mushrooms, sliced
1 medium head romaine lettuce, shredded
1 medium head green cabbage, shredded
1 teaspoon salt
1/8 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
2 teaspoons dried sage
2 (15.5 ounce) cans crushed tomatoes, drained
1 (8 ounce) can chopped mushrooms
1 1/2 cups chicken broth
2 zucchini, cut into 1/2 inch slices
1 cup chopped fresh mushrooms
salt and pepper to taste
Place onions, celery, garlic, salt, celery and garlic into a medium saucepan with enough water to cover. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes. Stirring constantly, cook until onions are tender.
Add the cabbage and cabbage mix with enough water to cover. Cover, reduce heat, and simmer for 2 more minutes.
Add the mushrooms and lettuce and heat through, stirring constantly, for 2 minutes per lettuce. Stirring continually, pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Add the mushrooms and tomatoes. Stirring constantly, cook for 10 minutes per tomato.
Add the mushrooms and mushrooms and cook for 5 minutes per mushroom.
Add the mushrooms and vegetables to the pot and add a small amount of broth to cover. Simmer over medium high heat for 40 minutes. Reduce heat to low, simmer for 5 minutes, then add the mushrooms. Stirring constantly, cook for 20 minutes per pound of meat. Remove lid from pot and simmer for 5 minutes per pound of meat.