Monday, November 08, 2010

Loved It!

Russian Cabbage
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.


Annie Jones said...

This sounds good. I may try it for my lunches this week; I have all the ingredients on hand right now.

Angie's Recipes said...

This looks so healthy and delicious!

Annie Jones said...

I've already got a pot of this going on the stove! Out of practicality I subbed in home-canned tomato relish and rice wine vinegar. Both were already open and I couldn't justify opening a new jar of tomatoes or a new bottle of vinegar. I also used Asian Sriracha hot sauce instead of Tobasco. I have both, but I just prefer the Sriracha.

I can already tell this soup is going to be awesome!

The Cookbook Junkie said...

I hope you like it. I actually left the Tabasco out since we were out of it. I did consider adding some hot chili paste but I never got around to it. The heat would be a nice touch but it's not necessary.