Recipe - Cabbage Soup

First off I need to confess that I don't like cooked cabbage.  Fresh cabbage, on the other hand, is wonderful in a coleslaw, or in my morning green smoothie, or even just popped into my mouth as I am preparing food.  Just plain, raw cabbage.  Yum!

This morning my husband requested cabbage soup.  Since he doesn't often ask for specific foods, I try to accommodate when he does.  He says this recipe was just right, and wished I had made a bigger batch.

Cabbage Soup

INGREDIENTS

3	tablespoons olive oil
1/2	onion, chopped
2	cloves garlic, chopped
2	quarts vegetable broth
1	teaspoon salt, or to taste
1/2	teaspoon black pepper, or to taste
1	tsp garlic salt (optional)
1/2	head cabbage, cored and coarsely chopped
1	(14.5 ounce) can Italian-style stewed tomatoes, drained and diced

INSTRUCTIONS

1.	In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2.	Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3.	Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.