1/2 medium white onion, finely chopped
3 Roma tomatoes, finely chopped
1/2 cabbage head, cut into thin strips
4 cups chicken broth
2 cups water broth
8 sprigs of cilantro
1/4 cup fresh cilantro, finely chopped
Heat the oil in a large pot over medium-high heat. Sauté the onion for 3 to 5 minutes, stirring occasionally, until translucent. Add tomatoes and cabbage. Stir for another 5 minutes, stirring occasionally. Add the chicken broth, water and sprigs of cilantro. Season with salt, to taste. As soon as it starts to boil, cover the pot and reduce to a low heat. Let it cook for 15 to 18 minutes or until the cabbage is completely cooked. Remove from heat. Serve in bowls and garnish with chopped cilantro.