1 large onion, chopped
3 cloves garlic, chopped​
3 large jalapeños, seeded and chopped​
​1 small head green cabbage, coarsely chopped
1 small head purple cabbage, coarsely chopped
1 good-sized bunch curly-leaf kale, stems removed and coarsely chopped
3 cups vegetable broth
No-Salt herb seasoning to taste​

In a heavy dutch oven, sauté the onion, garlic and jalapeno peppers in about 1/2 cup of the vegetable broth for on high heat about 5 minutes. Add chopped cabbage and kale; cook down for another 3 minutes. Add the rest of the broth and seasoning. Bring to a full boil, then reduce heat and cook over low fire for 20 minutes, until cabbage is limp but not mushy.

The trick to yummy cabbage is to cook it just to the point of limpness. If it’s cooked too long it becomes mushy and unappetizing. I like it to have a little texture, even after it’s cooked.