Jake and I don’t eat a ton of cabbage. It’s hard for me to find a ton of ways that I really like the taste. This recipe from the “La Dolce Vegan” cookbook was interesting, but in the end it was still cabbage and it’s not my most favorite vegetable. Still, the flavors in this soup were great and I may substitute another vegetable, such as potatoes, for the cabbage in this recipe next time. I like my cabbage better fresh in salads and things like that. If you’re a cabbage lover you definitely need to give this a try. It’s a little sour and a little sweet and very interesting and satisfying. If you’re not a vegetarian, try this with beef broth and maybe some beef chunks. I remember really loving cabbage and beef soups back when I was a kid and ate meat. This would be a great soup to add beef to if you’re a beef-aholic.
Tomato Cabbage Soup
1 small red onion, chopped
1 teaspoon dill
1/2 teaspoon cumin
1 tablespoon olive oil
2 cloves garlic, minced
1/2 tablespoon paprika
1 14-oz. can diced tomatoes
2 1/2 cups vegetable broth
2 cups cabbage, finely chopped
salt and black pepper, to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1. Saute the onions, garlic, dill, cumin, and paprika in the olive oil on medium heat in a medium soup pot till tender.
2. Add the tomatoes, veggie stock, cabbage, salt, and pepper.
3. Bring the soup to a boil then reduce the heat and simmer 15-20 minutes.
4. Stir in the apple cider vinegar and maple syrup and serve immediately.