Title: Sweet and Sour Cabbage Soup
Categories: None
Yield: 1 Servings

1 Head cabbage
2 lg Cans crushed tomatoes with
Added puree
(or some equivalent)
1 lg Onion
5 Cloves garlic
Juice of 2 lemons or about
1/4*cup balsamic or wine
Vinegar
1/2 c Brown sugar
1 2 talbespoons of grated
Fresh ginger
Salt and pepper to taste

~ slice cabbage thinly to create cabbage strips, - half onion and slice
thinly to create half rings - crush, slice or dice garlic - grate ginger

Put everything in a large soup pot and add water to cover plus a little
more. Bring to boil, then reduce heat, cover, and simmer for 2-3 hours
(longer the better).

Don't be afraid to add more tomato, sugar, or vinegar if you like it more
tomatoey, sweeter, or more sour. Taste a couple hours into the cooking for
adjustment. The cabbage will have imparted its flavor and the tomatoes will
have mellowed.

You can also add rice during the last 45 - 30 minutes (also add the more
water appropriate for the amount of rice you add. For example, I added 3/4
cup brown rice and 1 1/2 cup water the last 40 minutes)

Or add a can of white or gabanzo beans. (Again these won't need cooking, so
just add at the end)

[If you're not a vegetarian, you can use b**f or ch*ck*n stock. Even some
browned ground m**t or soup bones.]

Posted by nlehrer@isx.com (Nancy Lehrer) to the Fatfree Digest [Volume 14
Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini