Sweet and Sour Cabbage Soup
By
Robert Kimmons
@Robert_Kimmons
1
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Ingredients
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2 can(s)diced tomatoes with juice (14.5 oz)
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1 can(s)tomato sauce (8 oz)
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2 cbaby carrots, halved
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1 mediumonion
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1/2 cwhite vinegar
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1/2 cwhite sugar
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1 1/2 tspsalt
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1/2 tspground black pepper
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2 qtwater or vegetable broth
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3 Tbspminced garlic
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1 mediumcabbage head
How to Make Sweet and Sour Cabbage Soup
- In a large crock pot or stock pot add all of the ingredients, except for the cabbage. Note that if you less of a tang to your soup, adjust the vinegar from ½ a cup to 1/3 of a cup. If you want a sweeter soup, just increase the measurement by a tablespoon at a time and taste test it until satisfied. Start heating all the ingredients on high if cooking in a crock pot and over medium heat if cooking on the stove top.
- Core the head of cabbage. Cut into quarters and slice the quarters into one inch segments, keeping the shape of the wedge. Then cut the wedge in the other direction so that you end up with spoon sized pieces of cabbage. Add the cut cabbage to the broth, working the cabbage down into the pot as much as possible.
- Cook until cabbage is soft. I cooked mine in the crock pot for six hours on the high setting. Four probably would have been enough, but you can try it and judge for yourself. If cooking on the stove top, this should be about an hour and a half to two hours over medium heat.