CompassRose
01-28-2005, 05:16 PM
Despite the frozen tomatoes, at least it was good soup. Even with no sugar and no salt. I can taste it in my head, it would be even better with 'em. Kind of like borscht, but cabbage-y.
Sweet and Sour Cabbage Soup
Recipe courtesy of Sara Moulton
Yield: 4 to 6 servings
3 tablespoons olive oil I used the merest spray on the bottom of my non-stick Dutch oven
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar
2 tablespoons brown sugar (omitted)
6 cups finely sliced red cabbage
1 cup chopped and drained plum tomatoes from a can used the whole frozen can of Muir Glen Low Sodium, undrained -- 10 oz
6 cups chicken stock used 2 cups veg broth and 3 cups water (cos of the tomatoes)
Salt and freshly ground black pepper no salt -- sigh!
1/4 cup finely chopped fresh parsley
Sour cream and finely chopped fresh chives, as accompaniments
don't have any parsley or chives, and sour cream! ha ha! It would've been real tasty with sour cream though.
In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.
Copyright © 2003 Television Food Network
Sweet and Sour Cabbage Soup
Recipe courtesy of Sara Moulton
Yield: 4 to 6 servings
3 tablespoons olive oil I used the merest spray on the bottom of my non-stick Dutch oven
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar
2 tablespoons brown sugar (omitted)
6 cups finely sliced red cabbage
1 cup chopped and drained plum tomatoes from a can used the whole frozen can of Muir Glen Low Sodium, undrained -- 10 oz
6 cups chicken stock used 2 cups veg broth and 3 cups water (cos of the tomatoes)
Salt and freshly ground black pepper no salt -- sigh!
1/4 cup finely chopped fresh parsley
Sour cream and finely chopped fresh chives, as accompaniments
don't have any parsley or chives, and sour cream! ha ha! It would've been real tasty with sour cream though.
In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.
Copyright © 2003 Television Food Network