Sweet & Sour Cabbage Soup
Sweet Cabbage Soups
Last updated 6/12/2012 1:25:42 AM. Recipe ID 59772. Report a problem with this recipe.
Title: Sweet & sour cabbage soup
Categories: Digest, Jan.
Yield: 1 Servings
1 Head cabbage
2 lg Cans crushed tomatoes with
(or some equivalent)
1 lg Onion
5 Cloves garlic
Juice of 2 lemons or about
1/4*cup balsamic or wine
1/2 c Brown sugar
1 2 talbespoons of grated
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 -
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 firstname.lastname@example.org (Nancy Lehrer) to the Fatfree Digest
[Volume 14 Issue 15] Jan. 15, 1995.
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