2 tablespoons vegetable oil
1 onion, sliced
1 medium head cabbage, diced
1 medium head broccoli, diced
1 medium onion, seeded and chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 (10 ounce) can condensed cream of chicken soup
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/2 teaspoon dried basil
2 tablespoons white sugar, divided
2 cups shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Cook cabbage and broccoli in olive oil until tender, about 5 minutes. Remove from heat; set aside.
Heat remaining 2 tablespoons of oil in skillet over medium heat. Saute the onions in vegetable oil until lightly browned; add the cabbage and turn to coat. Season with garlic salt, oregano and salt. Cover, reduce heat to low and simmer for 2 minutes.
Add broccoli and cabbage mixture to skillet and stir over medium heat for about 10 minutes, stirring often. Stir in chicken soup, parsley, rosemary, sage, basil, sugar and cheese. Pour over chicken salad and vegetables.
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