Cabbage & Corned Beef Soup

• 2 tablespoons olive oil
• 1 medium sweet onion (medium diced)
• 1/2 head cabbage (cut into egg noodle sized pieces)
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 2 cloves diced garlic (diced)
• 1 (6 ounce) can tomato paste
• 1 (12 ounce) can corned beef (just cut or dice into small pieces)
• 1 (32 ounce) box beef stock
• salt and pepper

1. In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
2. Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
3. Add garlic, basil, oregano, sautee 1 minute longer.
4. Add corned beef, tomato paste, and beef stock.
5. Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

olive oil, sweet onion, cabbage, fresh oregano, fresh basil, garlic, tomato paste, corned beef, beef stock, salt

Taken from www.food.com/recipe/cabbage-corned-beef-soup-395743 (may not work)