2 tablespoons olive oil
1 large onions, sliced
1 medium head cabbage, thinly sliced
4 medium onions, cut into 1 inch wedges
2 bay leaves
4 tablespoons dried sage
3 cloves garlic, minced
1 tablespoon olive oil
1 (11 ounce) can artichoke hearts, drained and drained
1/2 cup Swedish chopped onion
1 tablespoon Italian seasoning, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 tablespoon dried tarragon
Place olive oil, onions, cabbage, eight mushrooms, bay leaves, sage, garlic, olive oil, artichoke hearts, onion, Italian seasoning, oregano, basil, oregano, basil and tarragon in a large saucepan, and bring to a boil. Deflate the saucepan and allow it to cool, the tomato will disintegrate and liquid may be thick and runny.
Reduce heat to medium. Simmer covered 35 minutes.