Wednesday, February 4, 2009

Cabbage Soup

Since we all have colds, I thought soup would be good for dinner. Since I had a late afternoon appointment, I wanted something quick & easy. Since I already had most of the ingredients in the house, I decided on this cabbage soup, which I served with simple grilled cheese sandwiches.Cabbage Soup
Kosher by Design Lightens Up, Susie Fishbein

1 tablespoon olive oil
1 large onion, cut into 1/4-inch pieces
3 cloves fresh garlic, minced
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
6 cups beef stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3 cups thinly sliced green cabbage
1 (14 1/2-ounce) can stewed tomatoes, coarsely chopped, juices reserved
1 cup canned crushed tomatoes

Heat the oil in a large soup pot over medium-low heat. Add the onion and garlic. Cook until the onion in translucent; do not allow it to brown. Add the tomato paste and red pepper flakes. Stir to combine.

Pour in the stock. Season with the basil, oregano, and black pepper. raise the heat and bring to a simmer. Stir in the cabbage. Simmer until the cabbage wilts, about 10 minutes.

Add the stewed tomatoes with their liquid, and the crushed tomatoes. Stir. Continue to simmer for 10-15 minutes. Serve hot.

6 servings

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