Cabbage SoupCabbage soup is one of those recipes that are often touted as being "diet" food. In fact, it really is quite good for you, but what is often overlooked is that it has flavor going for it too. Cabbage has a lot of flavor, and when it is used in soup it spreads this flavor into the broth. Ingredients
1/2 head of cabbage, chopped
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1 14.5 oz tin of stewed diced tomatoes 1 carrot, diced 1 medium onion, diced 1 celery stalk, diced 2 cloves garlic, chopped finely. Splash of olive oil 8 cups chicken stock or broth Salt and pepper to taste Preparation1. Heat oil in soup pot, add the onion, celery and carrot and a bit of salt. Cook on medium-low heat for about 5 minutes.2. Add the garlic and cook for two or three minutes more. 3. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes, depending on how coarsely the cabbage was chopped. The cabbage should wilt, and then cook for about 10 minutes more to allow flavors to mix. NotesBecause of the tomatoes, this soup is somewhat reminiscent of cabbage rolls. If you want something that really tastes like cabbage rolls, try adding some cooked ground beef and a bit of rice.Tips and TechniquesCabbage works really well with acidic ingredients, which is why you see tomatoes paired with it so often. However, you can always substitute vinegar, lemon or even lime for different flavor combinations.Return from Cabbage Soup to Homemade Soup Recipes
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