I found this online a couple of years ago and it’s a delicious and simple soup. I haven’t canned it yet but plan to. I especially like this with Napa cabbage.
Servings: 6 cupsPrep Time: Hands-on time: 15 minutes Cook Time: Time to table: 30 minutes
1 tablespoon olive oil
1 large onion, chopped
1/2 head of cabbage (a whole head weighs about 2 1/2 pounds), chopped
Salt to taste
15 ounce can diced tomatoes
equivalent of 2 cans of broth (or water plus bouillon)
Tabasco to taste (this is important)
Brown sugar to taste (about a tablespoon , can use sweetener)
In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion and stir to coat with fat. Cook, stirring frequently. Add the cabbage as it’s prepped, stirring to coat. When the onion and cabbage are beginning to soften, add the salt, tomato and broth or water/bouillon. Reduce heat to MEDIUM, cover and let cook for about 15 minutes or until cabbage is soft but still holds its structure. Stir in the tabasco and sugar.
Per Serving: 75 Cal (26% from Fat, 10% from Protein, 64% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; 45 mg Calcium; 1 mg Iron; 156 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
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