Sharon's Recipes

OCTOBER: Tomato Cabbage Soup

A friend of mine took this recipe and added a touch of cinnamon.  It was good.


1/3 cup of vegetable oil
3 cloves of garlic
1 spanish onion, diced
5 lb tomatoes pulsed in the cuisinart ( leave them chunky)
1.5 lb savoy cabbage thinly sliced
1.5 T. caraway seed
2 T. chick stock base ( cubes )
6 or more cups of water
1 T. sugar
1 bay leaf
juice of 2 lemons
Salt and pepper to taste

Optional: a dash of cinnamon.

Heat the oil in a deep pot on top of the stove. Add the onions and cook until softened. Add the garlic and stir for one minute. Add the crushed tomatoes and let them simmer for a few minutes or until softened . Add the cabbage, caraway, chicken stock and water and bay leaf.  Let that cook until everything has melted together.  You may need more water depending on the liquid of the tomatoes.

Near the end of the cooking period add the 1 T. of sugar, lemon juice, salt and pepper to taste.

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