Monday, November 08, 2010
I Can Cook, You Can Cook Copyright 2003
2 cup of chicken stock or 2 cups of water with 2 teaspoons of chicken bouillon granules
2 cup of beef stock or 2 cups of water with 2 teaspoons of beef bouillon granules
1 cup onion, chopped fine
½ cup of brown sugar
2 tsp of Tabasco
4 cups of cabbage, shredded, very fine (not red)
1 28-ounce can of crushed tomatoes
1/ 2 cup white vinegar
1. Bring stock to a boil.
2. Add onions, brown sugar, vinegar and Tabasco.
3. When onions are soft add cabbage and tomatoes
4. Simmer for about 45 minutes to 1 hour or until cabbage is tender.
5. Adjust seasonings with salt and pepper.
This recipe was labeled the author's all-time number one, so I couldn't resist making it. It reminded me of the juice my husband's grandmother cooks her stuffed cabbage in, which is as good as the stuffed cabbage itself. This is a quicker and easier way to get that flavor.
This is something I will definitely be making again and again. It's cheap - the whole pot of soup probably only cost me about $3.00 to make. It's healthy - I used sodium-free bouillon granules and didn't need to add too much salt to this. It's fast compared to many other soups - I'm not even sure I had to cook this 45 minutes.
It's not a main dish soup since it lacks protein but it's light enough to leave enough room for a sandwich or something else to round out the meal.