1Wash cabbage and slice in half. Cut out core on each half. On a cutting board slice and cut up cabbage and set aside. Skin carrot and slice diagonally. Peel the potato and cut in fours.
2In a large skillet, add olive oil. Cook the onions and garlic until tender.
3Add the cabbage and cook on a medium heat with the cover on which will steam the cabbage, checking not to burn it. Add the chicken stock, a little at a time.
4Throw in your carrot and potato. Stir. Add the granulated chicken bouillon, parsley, red pepper, salt and pepper and stir, only adding chicken stock if liquid dissolves, however leaving a little liquid. Cook until potatoes and carrot are tender.