Title: Sweet & sour cabbage soup
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      1    Head cabbage
      2 lg Cans crushed tomatoes with
           Added puree
           (or some equivalent)
      1 lg Onion
      5    Cloves garlic
           Juice of 2 lemons or about
           1/4*cup balsamic or wine
           Vinegar
    1/2 c  Brown sugar
      1    2 talbespoons of grated
           Fresh ginger
           Salt and pepper to taste
 
  ~ slice cabbage thinly to create cabbage strips, - half onion and
  slice thinly to create half rings - crush, slice or dice garlic -
  grate ginger
  
  Put everything in a large soup pot and add water to cover plus a
  little more. Bring to boil, then reduce heat, cover, and simmer for
  2-3 hours (longer the better).
  
  Don't be afraid to add more tomato, sugar, or vinegar if you like it
  more tomatoey, sweeter, or more sour. Taste a couple hours into the
  cooking for adjustment. The cabbage will have imparted its flavor and
  the tomatoes will have mellowed.
  
  You can also add rice during the last 45 - 30 minutes (also add the
  more water appropriate for the amount of rice you add. For example, I
  added 3/4 cup brown rice and 1 1/2 cup water the last 40 minutes)
  
  Or add a can of white or gabanzo beans. (Again these won't need
  cooking, so just add at the end)
  
  [If you're not a vegetarian, you can use b**f or ch*ck*n stock. Even
  some browned ground m**t or soup bones.]
  
  Posted by nlehrer@isx.com (Nancy Lehrer) to the Fatfree Digest
  [Volume 14 Issue 15] Jan. 15, 1995.
  
  Individual recipes