The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.

• 1 1/2 tablespoons vegetable oil
• 1 medium-sized onion, chopped
• 2 stalks celery, chopped
• 32 oz bottle V-8 juice (spicy works great)
• 8 oz can tomato sauce
• 1 chicken bouillon cube
• 1 teaspoon garlic powder
• 1 head cabbage, shredded

In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.

Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.

Bring to a boil.

Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.

There you have it.

Enjoy!

I wish you well.

Sandy