Yield: 1 servings
|2 larges||Cans crushed tomatoes with|
|(or some equivalent)|
|Juice of 2 lemons or about|
|1/4*cup balsamic or wine|
|½ cup||Brown sugar|
|1||2 talbespoons of grated|
|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 ¾ cup brown rice and 1½ 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@... (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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....