Authors: A Veggie Venture
~more recently updated recipes~
2007: Perfectly simple = simple and perfect. This sweet 'n' sour cabbage soup hit just the spot after a frosty walk and a too-big lunch. And it made up in minutes, another plus. And it's pretty, that broth has a lovely cast of tomato-y color. That said, it's decidedly homely fare. Like I said: perfect, simple, perfectly simple. It's eatable in minutes but does improve with 24 hours in the fridge.
2013: If this is peasant food, then royalty should eat so well. Is it just me who finds a certain elegance in such simplicity? All these years of cooking and it still stuns me how much a few ingredients can deliver. You WANT to make this!
"Mmmmm, tasty!" ~ Rachel
PEASANT CABBAGE TOMATO SOUP
Hands-on time: 15 minutes
Time to table: 30 minutes
Makes 6 cups
1 large onion, chopped
1/2 head of cabbage (a whole head weighs about 2 1/2 pounds), sliced thin
Salt to taste
15 ounce can diced tomatoes
4 cups vegetable, chicken or turkey stock
Tabasco to taste (don't skip)
Brown sugar or sweetener to taste (about a tablespoon)
In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion and stir to coat with fat. Cook, stirring frequently. Add the cabbage as it's prepped, stirring to coat. When the onion and cabbage are beginning to soften, add the salt, tomato and broth or water/bouillon. Reduce heat to MEDIUM, cover and let cook for about 15 minutes or until cabbage is soft but still holds its structure. Stir in the tabasco and sugar.
ALANNA's TIPS & KITCHEN NOTES
SAVE A MEASURING CUP! Use the empty tomato can to measure the stock. Just fill it twice, that's roughly equivalent to four cups.
© Copyright Kitchen Parade 2007