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)