1 head cabbage
1 can tomato sauce
1 bunch celery, finely chopped
1 bunch chopped onion
1 1/2 cups sliced black olives
1 cup fresh yellow salad greens
6 clumps fresh parsley
6 roma (plum) tomatoes, seeded and chopped
1 (6 ounce) bottle dry BBQ sauce
1 (6 ounce) can tomato paste
1 cup parsley, chopped
1 cup shredded mozzarella cheese
6 cups water
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon black pepper
Bring an indoor cooking pot of water to a boil. Add cabbage, and cook for about 5 minutes. Drain, pat dry and slice into stones (optional). Drain water, reserving 3 cups.
In a large bowl, mix tomato sauce, celery, onions, olives, black olives, yellow salad greens, parsley, mozzarella cheese, water, chicken broth, salt, pepper, and celery. Simmer over medium heat until heated through.