Cabbage and Tomato Stew

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!