| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Latimes3 |
8 |
servings |
INGREDIENTS
| 4 |
sl |
Applewood-smoked bacon; diced |
| 2 |
|
Onions; chopped |
| 1 |
tb |
Minced garlic |
| 1 |
|
Cabbage head; cored, quartered, |
|
|
And thinly sliced |
| 4 |
cn |
Low-sodium chicken broth -; (14 1/2 oz ea) |
| 1 |
cn |
Diced tomatoes -; (28 oz) |
| 2/3 |
c |
Tomato paste |
| 1/4 |
c |
Light brown sugar; (packed) |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Allspice |
|
|
Freshly ground pepper |
INSTRUCTIONS
Cook bacon in 4-quart pot over medium heat until fat is rendered and bacon
crisp. Reserve 2 tablespoons fat. Add onions and garlic and cook, stirring
often, until softened, about 5 minutes. Add cabbage, chicken broth,
tomatoes and their juice, tomato paste, brown sugar, lemon juice, paprika,
salt, allspice and pepper to taste. Bring to boil, then reduce heat and
simmer, covered, 45 minutes. Cool and refrigerate up to three days or
freeze up to a month. Reheat gently before serving. Add water if too thick
and adjust seasonings if needed. Yields 8 servings.
Each serving: 140 calories; 594 mg sodium; 3 mg cholesterol; 3 grams fat;
26 grams carbohydrates; 6 grams protein; 1.81 grams fiber
Comments: If you want to make the soup even more substantial, stir in some
cooked rice, pasta, diced potatoes or canned and drained Northern beans or
garbanzo beans.
Recipe Source: Los Angeles Times - 04-21-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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