Tomato Cabbage

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* Exported from MasterCook *

 

Tomato Cabbage

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook by Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 cups tomato puree - 4 lbs chopped, unpeeled

ripe tomatoes (0r 3 1-lb. cans whole or

diced tomatoes and 2 cups water) -- blended until smootg

4 cups green cabbage -- 2 cups diced 2 cups thinly sliced or

shredded

3 1/2 cups red cabbage -- 1 1/2 cups diced; 2 cups thinly sliced or

shredded

2 1/2 cup (1 large) finely chopped red onion

1/2 teaspoon cut thyme leaf

2 teaspoons dill seed

3 large garlic cloves -- pressed or minced

1 tablespoon dill weed

1/2 teaspoon crumbled oregano leaf

1/2 teaspoon crumbled basil leaf

2 teaspoons apple cider vinegar, to taste

1 tablespoon Dr. Bronner's seasoning powder

2 teaspoons Spike

granulated or powdered garlic, to taste

 

Bring to a boil: tomato puree, diced green and red cabbage, onion, thyme, and

dill seed. Reduce heat and simmer, covered, about 1/2 hour, or until cabbage is

very soft. (If using fresh tomatoes, color will change from pink to deep red.)

Add garlic, dilll weed, oregano, basil, and shredded green and red cabbage.

Simmer 10-15 minutes, covered, or until shredded cabbage is tender. Turn to

lowest heat.

Add apple cider vinegar, a little at a time. The vinegar serves to mellow the

taste of the tomato puree, and is especially important if using fresh tomatoes.

You may need less vinegar if using canned tomato puree.

Add Bronne's seasooning and Spike, and sea salt to taste. Adjust other

seasonings as desired.

You may need to add water, depending on how tightly the lid fits your soup pot.

Ideally this soup should be of medium thickness, lots of cabbage with lots of

thin soup broth. Adjust water as necessary; serve.

 

Description:

" This tangy soup has a slightly sweet and sour taste. It is well loved

by our customers. A colorful soup "

Yield:

" 4 quarts "

 

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Per serving: 119 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g

Protein; 26g Carbohydrate; 0mg Cholesterol; 43mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0