4 large onions, chopped
1 tablespoon olive oil
1 teaspoon dried basil
1 tablespoon dried oregano
3 cloves garlic, minced
4 cups water
1 cup Asparagus, cut into 1/2 inch rounds
2 cups sliced cabbage
3 tablespoons balsamic vinegar
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon white sugar
Heat olive oil in a medium skillet over medium heat.
Stir basil and oregano into water in a small bowl, stirring well. Stir in garlic and cook, stirring occasionally, for about 5 minutes. Mix in water, onions and olive oil. Bring to a boil, then reduce heat, cover and simmer for one minute, mixing occasionally. Reduce heat to medium and simmer for 1 minute. Stir in cabbage, vinegar, oregano, salt, sugar and water. Bring to a boil, then reduce heat to low. Remove from heat and stir to coat.
Reduce heat to low and simmer until vegetables are tender. Drain and stir in balsamic vinegar and oregano. Stir until sauce thickens.
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