 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
My mom's blend of German and Polish cabbage soups: peppers and onion perk up an otherwise basic formula that's wonderfully warm and filling on a Winter's day. About 2 1/2 cups per serving. Ingredients:
1 tbsp olive oil |
1 large onion, diced |
1 rib celery, diced |
1 red bell pepper, chopped |
1 jalapeno pepper, minced |
5 cloves garlic, minced |
12 cups water |
3 cups vegetable broth |
1 tsp salt, or to taste |
1 1/2 tsp black pepper, or to taste |
1 tsp paprika |
1/4 tsp mustard powder |
1 large head green cabbage, chopped |
19 oz stewed tomatoes |
Directions:
1. In a very large pot, heat oil.
2. Saute onion, celery and peppers 6-7 minutes.
3. Add garlic, cook 1 minute more.
4. Stir in water, broth, salt, pepper, paprika, and mustard powder. Bring to a boil.
5. Add cabbage and tomatoes, reduce heat to a simmer.
6. Cook 40 minutes, uncovered.
7. This is even better the next day!
|
|