Sweet and Sour Cabbage Soup

Sweet and Sour is very much according to taste.  As with all soups, there is great latitude to play or to adjust to your own taste.

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 - 3 tablespoons brown sugar to taste
• 6 cups finely shredded green cabbage
• 1 (8 ounce) can crushed tomatoes
• 2 - 3 tablespoons apple cider vinegar
• 6 cups chicken broth
• Freshly milled black pepper to taste
• Salt to taste
• Dollop of sour cream
• 1 tablespoon fresh chives, minced for garnish

METHOD

Melt butter over low heat in a soup pot. Put in onions and cook, stirring occasionally over medium-low heat until just becoming translucent. Stir in garlic and cook for 1 - 2 more minutes, just enough to marry garlic and onion flavors, but not enough to brown garlic.

Stir in 2 tablespoons brown sugar, then cabbage and continue to cook, stirring for 4 to 7 minutes or until cabbage is soft.

Stir in tomatoes, 2 tablespoons vinegar and chicken broth and bring to a boil.   When boiling, lower heat so soup is at a rolling simmer.  Season with black pepper and salt to taste. Cook soup about 20 minutes, uncovered, or until cabbage is tender.

Adjust seasonings if necessary by adding final tablespoon of brown sugar if soup needs sweetening. Serve garnished with sour cream and chives

Serves: 6

Contributor: Leah Kaplan

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