Prep Tip: Freeze extra tomato paste in ice cube trays. Once frozen pop them out and put them in a plastic bag. Use one at a time in soups and stews for extra flavor.

Change it Up: In Step 2, add 1/2 cup diced carrots and celery for added color and flavor.

Nutrition Tip: Use low or reduced-sodium bouillon or broth cubes.4 cups water


1 (15 oz) can, diced tomatoes
3 tablespoons tomato paste
1 cup, chopped onion
2 cloves minced garlic, or 3/4 teaspoon garlic powder
2 cups, shredded cabbage
4 cubes bouillon or low sodium chicken stock
1/2 teaspoon pepper


  1. Add four cups of water to a large pot and bring the water to a boil.
  2. To the pot, add diced tomatoes, tomato paste, chopped onion, garlic or garlic powder, and shredded cabbage.
  3. Add stock cubes and salt and pepper to taste.
  4. Bring to a low boil and cook for 20-30 minutes or until cabbage is tender.