3 tablespoons vegetable oil
2 tablespoons minced onion
1 clove garlic, minced
1 medium onion, minced
1 medium head cabbage, shredded
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
2 cubes beef bouillon
1 (10 ounce) can tomato paste
1 cup beef broth
2 tablespoons ketchup
1 tablespoon dried minced fresh parsley
2 teaspoons dried oregano
4 cups water
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried minced onion
Heat oven to 350 degrees F.
Place oil in a large, heavy skillet. Cook garlic and onion in oil for 5 to 7 minutes, stirring occasionally. Add cabbage and shallots; cook 1 minute. Stir in 1/2 teaspoon pepper and turn to coat. Pour in beef bouillon. Bring to a simmer; cover. Reduce heat to medium-low; cook 1 minute. Stir in tomato paste, broth, ketchup, parsley, oregano, water, Worcestershire sauce, and onion. Bring to a simmer; stir until vegetables are chopped. Stir into soup mixture. Cover and simmer about 30 minutes or until chicken is cooked and tender.
⭐ ⭐ ⭐ ⭐ ⭐