| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Cklive04 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Crushed red pepper flakes |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Brown sugar |
| 6 |
c |
Finely-sliced red cabbage |
| 1 |
c |
Chopped; drained canned plum tomatoes |
| 6 |
c |
Chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Finely-chopped fresh parsley |
|
|
Sour cream; as accompaniment |
|
|
Finely-chopped fresh chives; as accompaniment |
INSTRUCTIONS
In a large heavy pot heat olive oil over moderate heat and cook the onions
until translucent. Add the minced garlic and crushed red pepper flakes and
cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown
sugar and bring to a simmer. Add the cabbage and stir to combine. Add the
tomatoes and the chicken stock and bring to a simmer. Season with salt and
pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until
the cabbage is very tender. Taste soup and adjust seasoning with more
balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve
hot with a dollop of sour cream and chives. This recipe yields 4 to 6
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8840 broadcast 03-13-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-30-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgiveness is not automatic”