Cabbage & Corned Beef Soup - cooking recipe

Ingredients

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

Preparation

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).
Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
Add garlic, basil, oregano, sautee 1 minute longer.
Add corned beef, tomato paste, and beef stock.
Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.