Last week, I got all the ingredients above and put them together for a soup. I used some Chef Bonneau's vegetarian "pork" gravy for the soup. I put it into the crock pot in the morning and it was ready when I came home from work at the Auburn Sylvan. It was really good. There was no real recipe but here are the ingredients:
Potatoes
Carrots
Celery
Onions
Cabbage (cut into small wedges)
Chef Bonneau's "Pork" gravy
Put some water into a crockpot and add the Chef Bonneau's. Use a whisk to blend.
Dice the potatoes, carrots, celery, and onions and put them into a crockpot in that order.
Put the cabbage wedges on top and drip a little bit of the gravy over them so they don't dry out.
Cook on high for at least 6 hours.
Enjoy!
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