• ¼ cup butter or margarine
  • 1onion, chopped
  • 3potatoes, diced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups water
  • 2 cubeschicken bouillon
  • ½ head cabbage, finely chopped
  • 1 (28 ounce) can whole tomatoes with basil, undrained and chopped
  • ½ cup ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon Italian seasoning
  • Directions

  • Step 1

    Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.


  • Step 2

    Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

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