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 ~ 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. 1.80?