Wash and cut up potatoes into large bite size cubes. Coarsely chop onion.
Sauté onion, potatoes and jalapeno in small amount of oil with garlic until potatoes begin to soften.
Coarsely chop cabbage. Transfer to a large pot or dutch oven. Add chicken stock, water, tomatoes and cabbage. Cook until cabbage is tender. Add salt and black pepper to taste.
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