• 6 cups chicken broth 
• 2 cups coarsely chopped white cabbage
• 4 tbs butter
• 1 cup thinly sliced onions
• 1 ½ tsp salt
• ½ tsp Aleppo pepper 
• 1 TBs dried mint 
• 1 cup cooked chickpeas
• 1 canned tomatoes coarsely chopped
• 2 lemon (juiced)

Instructions

1. Heat the broth in a large pan add cabbage and bring to boil. Lower heat, cover and simmer for 20 minutes until cabbage tender. 
2. Heat the butter in another pan, add the dried mint and sauté onions until golden. 
3. Add half the onions to the cooked cabbage, add the remaining ingredients except lemon juice, cook for another 10 minutes, add fresh lemon juce and taste to adjust seasoning and turn off the stove.Serve in a individual bowls, place some of the remaining onions in each bowl.