Thursday, January 22, 2009

Mom's Cabbage Soup

....Since obviously anything Mom makes is always the best. In this case, that is 100% true. With cabbage, tomatoes in various forms, and caraway seeds (the stuff that gives rye bread it's rye-ness) this is not only tasty, but crazy healthy. If you want something that is incredibly filling but low-cal, this is the soup for you. Waaay better than your standard vegetable soup. You also have to be really kitchen-stupid to not be able to make this; it pretty much doesn't get any easier. The recipe makes like 12 or 14 cups or something ridiculous like that, so either make this for a crowd or plan on freezing some; it is extremely freezer-friendly. Also, as if there wasn't enough to love already, it's dirt cheap.

Ah, my priceless Dutch oven that I use for everything....further proof that vintage cookware is the best.

Mom's Sweet & Sour Cabbage Soup
-2 T. margarine (I use Earth Balance)
-2 T. oil, whatever you've got
-2 med. onions, minced
-1 med. head o' cabbage, finely shredded
-3-4 shredded carrots
-2 cloves crushed garlic
-1/4 c. white sugar
-1/2 c. brown sugar (I usually do 1/2 c. Splenda and 1/4 c. brown sugar to cut calories, but 3/4 c. sugar in this recipe doesn't make a big difference calorie-wise because this makes a MASSIVE amount of soup)
-10 c. water (when I make it I don't usually use this much, though...usually 8-9 or however much your pot can hold)
-28 oz. can organic crushed tomatoes w/ liquid OR the equivalent in pureed fresh if you have them
-10 oz. can tomato soup
-1/4 c. organic tomato paste (it's only a $.30 difference! Just do it!)
-1 T. + 1 t. caraway seed, crushed with knife
-1 T. salt
-1 T. black pepper
-1/2 c. lemon juice (optional)

1. In large pot, melt butter over med. heat, add oil, and sautee onions 1 min.
2. Add carrots, cabbage, garlic, and sugars. Sautee until softened and light golden in color (takes a solid 5-10 minutes for me, and I usually have to add the cabbage gradually, since it cooks down so much).
3. Add remaining ingredients.
4. Simmer, covered, on med. heat 2-2.5 hrs - stir occasionally. Adjust S & P to taste. Like most soups, tastes better the next day.

Serve with sour cream and black Russian bread if desired.

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