INGREDIENTS
2 cups
Cabbage (1/2 head cabbage, small chopped)
1 cup
Tomatoes (2 medium tomatoes, small diced or use 8 ounce can of crushed tomatoes)
2 tbsp
Tomato Paste
2
Garlic (cloves, minced)
1/2 cup
Yellow Onion (small diced)
1 cup
Mix Vegetables (I used 1 cup frozen vegetable medley)
1/2 tsp
Oregano
2 tbsp
Basil (fresh, or 1/2 tsp dried)
1 tbsp
Lemon (juice, adjust per taste)
4 cups
Vegetable Stock (low-sodium low-fat stock, or water)
Oil Spray
Salt and Black Pepper