cabbage soup

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we are on a soup kick now that fall has started. these are all ones we have made

and liked

 

 

* Exported from MasterCook *

 

Thick Cabbage Soup

 

Recipe By :Martha Rose Shulman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 onion -- chopped

3 tablespoons sesame seeds

7 cups shredded cabbage -- (about 1/2 large

head)

2 tomatoes -- chopped

2 slices whole wheat or rye bread -- diced

6 cups vegetable stock

salt, preferably sea salt -- to taste

3 tablespoons soy sauce -- or to taste

1/8 teaspoon cayenne pepper

1/2 teaspoon caraway seeds -- optional

 

Heat the canola oil over medium heat in a heavy-bottomed stockpot and

saute

the onion until it begins to soften, about 3 minutes. Add the sesame

seeds

and cabbage and continue to cook, stirring, over low heat, for about 10

minutes, until the cabbage has cooked down.

 

Stir in the remaining ingredients, bring to a boil. reduce the heat,

cover,

and simmer 45 minutes. Taste and adjust seasonings. Serve hot.

 

Source:

" The Vegetarian Feast "

Copyright:

" 1995 Martha Rose Shulman "

 

 

 

 

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Per serving: 375 Calories (kcal); 13g Total Fat; (30% calories from fat); 13g

Protein; 54g Carbohydrate; 4mg Cholesterol; 3240mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

NOTES : A wonderful, easy soup, one of my favorites. Sesame seeds are a

nice

touch, adding texture and nuttiness to a thick soup with a dark

and fragrant

broth. A little bit of cayenne goes a long way here; it's an

important

ingredient that enhances the character of the soup.

 

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