The CSA once again inspired me to innovate. A beautiful head of cabbage became a delicious stew. This is what you will need:
1 medium onion, diced
1 tsp avocado oil
1 small head of cabbage, about 6 cups chopped
1 28oz can fire roasted diced tomatoes
1 16oz can garbanzo beans
1 cube not-beef bouillon cube
4 cups water
2 cups chopped kale, stems removed
Saute the onion in avocado oil until it starts to soften. Add all the other ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Check that all the cabbage is thoroughly cooked and serve hot. Yummers!
