| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage |
| 2 |
lg |
Cans crushed tomatoes with |
|
|
Added puree |
|
|
(or some equivalent) |
| 1 |
lg |
Onion |
| 5 |
|
Cloves garlic |
|
|
Juice of 2 lemons or about |
|
|
1/4*cup balsamic or wine |
|
|
Vinegar |
| 1/2 |
c |
Brown sugar |
| 1 |
|
2 talbespoons of grated |
|
|
Fresh ginger |
|
|
Salt and pepper to taste |
INSTRUCTIONS
~ 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 3/4
cup brown rice and 1 1/2 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@isx.com (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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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