1/2 white cabbage
1/2 cup of tomato sauce
1 tsp of red paprika (to colour)
2 leaves of bay leaf
1 cup of broth
3 tsbp of olive oil
1 tbsp of oregano
3 tbsp of dill
2 tsbp of parsley
1 tbsp of thyme
2 tbsp of chive
Finely slice the cabbage with a sharp knife.
Mince the onion.
Heat the oil in a large saucepan.
Add the onions and let them cook until it is golden.
Add the cabbage and stir for one minutes at least.
When the cabbage has rendered a little water, add the broth and the tomato sauce. Cook covered for twenty minutes.
Lower the heat add the greens. Stir with a wooden spoon for two more minutes.