Subj : 2/17 Nat Cabbage Day - 4
To   : All
From : Dave Drum
Date : Fri Feb 16 2024 17:31:39

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet & Sour Cabbage Soup
 Categories: Vegetables, Herbs, Chilies, Soups
      Yield: 7 Servings
 
      1 lg Head cabbage
      2    Carrots
      2    Celery ribs
      1 lg Onion
      4 tb Olive oi
      6 tb Sauerkraut
     32 oz Broth of your choice
      2 tb Onion powder
      2 ts Red pepper flakes; or more
      2 ts Salt; to taste
      1 sm Cone of piloncillo *
      2 cl Garlic
 14 1/2 oz Can diced or crushed
           - tomatoes
      1    Lemon (opt)
 
  * Mexican brown sugar
  
  Chop the onion, garlic, carrots, celery, and cabbage.
  Put the onion powder, red pepper flakes and 1 teaspoon
  salt in a little bowl, so you have it ready.
  
  Heat a large pot or Dutch oven over medium heat. Add the
  olive oil, and saute the onion until translucent. (5-7
  minutes). Add the garlic, carrots, celery and cabbage
  and continue to saute until the cabbage just starts to
  wilt.
  
  Add the spice mix (onion powder, red pepper, salt) and
  continue to saute. Add more olive oil if things start to
  dry up. Continue to saute until the spice mix is
  distributed evenly and the cabbage starts to become
  cooked through.
  
  Add the tomatoes, the broth of your choice and simmer
  over medium heat, covered, for about 30 minutes. The
  soup may seem too broth-y at this point, but that will
  be taken care of later.
  
  After 30 minutes, uncover and toss in 5-6 heaping
  tablespoons of sauerkraut. Simmer for 10-15 minutes
  more, stirring occasionally. Lower heat and toss in the
  cone of piloncillo, and stir until dissolved.
  
  TASTE THE SOUP AND MAKE THE FOLLOWING ADJUSTMENTS IF
  NECESSARY: -- squeeze lemon if soup is too sweet and/or
  add more sauerkraut -- add salt if necessary -- if too
  liquidy, simmer for 10-15 minutes with lid off -- if not
  enough liquid, use tomato can as measuring cup and add
  water
  
  OPTIONAL STEP: Take off heat and let sit for an hour or
  so to allow flavors to meld, and then reheat before
  serving. Or enjoy right away!
  
  BY: Ingrid Heather
  
  SERVES: 6 - 8
  
  UDD NOTEs: Piloncillo is raw dark brown sugar compressed
  into a cone. What is available to me is either 6 or 8
  ounces per. So I substituted 1/4 cup dark brown sugar
  from my pantry. I used Swansons Beef Broth so this is
  not vegetarian. Vegetable broth is quite acceptable if
  you are keeping vegan.
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Kitchen
 
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.... Clouds have a silver lining but it's often difficult to get it to a mint.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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