1 tablespoon olive oil
3 carrots, chopped
1/2 pound onion, chopped
1/2 pound mushrooms, sliced
1 medium head cabbage, shredded
1 medium tomato, chopped
1 small red onion, chopped
1 1/2 cups sliced mushrooms
2 cups cooked, cooked, cubed chicken breast meat
1 cup sliced carrots
1 medium onion, chopped
1 cup sliced cooked ham
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
Heat olive oil in a large saucepan over medium heat. Cook carrots, stirring, in olive oil for 5 to 6 minutes; drain. Stir in onions, mushrooms and cabbage. Bring to a boil; reduce heat to low; cook for 5 minutes.
Stir in tomato, red onion, mushrooms and chicken. Reduce heat, cover and simmer for 20 minutes.
Stir in carrots, ham, oregano, basil and marjoram. Stir in thyme, sage and salt. Return to a boil.
Spoon vegetables over vegetables. Bake in preheated oven for 25 minutes. Remove from oven and let cool 10 minutes.