This is one of those dishes where you can literally add just about anything you'd like, if you have a summer squash or zucchini, dice it up and add it!
28-oz can crushed tomatoes w/juice
8-oz can tomato sauce
1 onion, diced
1/2 c. white wine
1/4 cup olive oil
3 cloves garlic, minced
1 1/2 tbs Dried parsley
1 green pepper, diced
salt and pepper to taste
1 tsp thyme
2 tsp basil
1 tsp oregano
1/2 tsp cayenne pepper
1/2 Head Cabbage diced
1-2 Large Chicken Breasts, Cooked and Shredded
8 oz Fresh Mushrooms, Washed & Sliced
Heat oil in large saucepan, add chopped onion and green pepper, sauteing until translucent.
Add garlic, thyme, basil, oregano, paprika and cayenne pepper. Stir in white wine. Simmer 2 minutes, allowing the flavors to cook together, then add tomatoes and tomato sauce, stir well to blend, cover, bring to a simmer, reduce heat and simmer for an hour.
Add the shredded (raw cabbage), cover and cook for 40 minutes over the lowest heat setting on the burner. Add the mushrooms
Serve as is or over steamed hot rice.
Alternatively, all ingredients can be dumped into a crockpot over low heat and cooked 8-10 hours.