How to make it

  • Slice cabbage quarters into thin strips across the leaves
  • Heat oil in large saucepan.
  • Add cabbage, carrots, celery and parsnips
  • Cook 10-15 minutes over medium heat, stirring frequently
  • Stir stock into vegetables and bring to a boil. Skim off foam that rises to top.
  • Add potatoes,zucchini,bell pepper,cauliflower and tomatoes with the herbs, salt and pepper.
  • Reboil
  • Reduce heat to low, cover and simmer 15-20 minutes or until veggies are tender.
  • Serve with crunchy fresh bread.

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