2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 cup water
1 onion, chopped
1 clove garlic, minced
1 medium head cabbage, chopped
1 (8 ounce) can condensed cream of mushroom soup
1 (6 ounce) can condensed cream of mushroom soup
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1 teaspoon dried red pepper flakes
In a small saucepan, heat olive oil over low heat. Stir in vinegar, and bring to a boil. Reduce heat to medium-low, and stir in water, onion, garlic, cabbage, cream of mushroom soup, cream of mushroom soup, mozzarella cheese, salt, black pepper, garlic, parsley, thyme, dried sage, rosemary, red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer for 1 1 to 2 minutes. Stir in cheese, tomato, basil, parsley, thyme, dried sage, rosemary, red pepper flakes. Whisk until cheese mixture is smooth.