Cabbage & Corned Beef Soup

• olive oil↗2 tablespoons
• medium sweet onion (medium diced)↗1
• head cabbage (cut into egg noodle sized pieces)↗1⁄2
• chopped fresh oregano2 tablespoons
• chopped fresh basil2 tablespoons
• cloves diced garlic (diced)2
• tomato paste↗1 ounce
• corned beef (just cut or dice into small pieces)1 ounce
• beef stock↗1 ounce
• salt and pepper

Step-by-step instructions

1. 1

   In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).

2. 2

   Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.

3. 3

   Add garlic, basil, oregano, sautee 1 minute longer.

4. 4

   Add corned beef, tomato paste, and beef stock.

5. 5

   Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.