Hot and Sour Cabbage Soup Serves 4
1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar,
1 tsp Hot Red Chili Flakes
1/2 tsp Salt, Black Pepper, to taste (a lot!)
Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the tamari, vinegar, chili flakes and salt.
Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness. Grind a lot of fresh black pepper over the top and serve.
2 comments:
I have never tried this soup...so I shall just have to follow your recipe, xv.
Hello dear Vicki...I'm honored you stopped by to say hello...and try this soup.
BTW - Your french essence is a morning spot with coffee for me :-) Spent last July in San Sebastian and St. Jean de Luce....I'd so live in that community if i could :-)
I think I must get your book!
Post a Comment