This is great with all the veggies but also makes a nice broth without the vegetables.
4-5 Tbsps minced garlic (roughly one entire bulb of garlic)
2 Tbsps oil
6 cups vegetable stock, vegetable bouillon, or water
4-5 tsps soy sauce
1 tsp salt
3 cups coarsely shredded cabbage
2 medium-sized carrots, cut on the diagonal
1 stalk celery, chopped
mushrooms if you like them
crushed red pepper, to taste
1. In a deep saucepan, saut� the garlic in oil over medium heat until it starts to turn brown (takes only a few minutes).
2. Add the remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetable are tender.
3. Taste and adjust seasonings. Serve immediately or store for reheating later.
Source: Molly Katzen's Still Life with Menu Cookbook
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