1/2 cup vegetable oil
2 onions, thinly sliced
1 red bell pepper, thinly sliced
1 stalk celery, thinly sliced
1/4 cup chopped onion
1 grapefruit, chilled
salt and pepper to taste
In a large saucepan over medium-high heat, heat oil. Saute onions for about 5 minutes, until tender. Remove from heat and set aside. Stir in red bell pepper, celery, onion and grapefruit. Reduce heat to low and add to mild stock.
Add tomatoes, cabbage pile, salt and pepper. Bring to a boil. Boil for 7 minutes. Reduce heat to low and simmer, stirring occasionally, for about 5 minutes. Remove from heat.
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