1 medium head cabbage, shredded
4 medium onions, chopped
1 medium head cabbage, shredded
2 medium potatoes, peeled and cubed
1 (16 ounce) can cooked chicken broth
1 (12 fluid ounce) can pineapple juice
2 teaspoons dried marjoram
4 teaspoons paprika
1 teaspoon dried salt
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried marjoram
1 (12 fluid ounce) can or bottle Mexican-style hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C).
Place the cabbage, onion, potatoes and chicken in a large pot with the water covered to keep them from absorbing the liquid. Bring to a boil, reduce heat to medium, and simmer for 15 minutes.
Add the broth, pineapple juice, marjoram, paprika, salt, paprika, thyme, oregano and basil. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the chicken broth, pineapple juice, marjoram, paprika, salt, paprika, thyme and oregano. Cover, reduce heat to low and simmer for 12 minutes.
Add the hot pepper sauce, and stir just until blended with the liquid in the pot. When the sauce is fully mixed, add the cornstarch and start cooking over low heat until thickened. Once the sauce has covered the vegetables, toss them into the sauce to speed up the cooking process. Reduce heat by a third, and continue cooking for 5 minutes.
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