Cabbage Soup With Flair
- Ready In:
- 40mins
- Ingredients:
- 21
- Yields:
-
4 qts
- Serves:
- 6-8
ingredients
- 3 garlic cloves
- 3 stalks celery
- 2 carrots
- 1 whole cabbage
- 1 onion
- 1 (14 ounce) can mushrooms
- 28 ounces v 8 juice (Low Salt)
- 28 ounces vegetable stock
- 2 tablespoons tomato paste
- 1 jalapeno pepper
- 1 vegetable bouillon cube
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
- 1 tablespoon italian seasoning
- 1⁄2 teaspoon Mrs. Dash seasoning mix
- 1 teaspoon onion powder
- 1 dash Worcestershire sauce
- 1 teaspoon fish sauce
- 1⁄2 teaspoon hot pepper oil
- 2 tablespoons olive oil
- 6 ounces tofu
directions
- Dice onions, garlic, celery and Jalapino pepper, finely slice the cabbage and shred the carrots.
- Saute the onions garlic celery Jalapino pepper and carrots in olive oil. Just soften, cook literally for about 1 minute at the most. Spice these vegetables with all the remaining spices (no liquids yet).
- Add the cabbage to the pot and then pour in the stock, the V8 Juice, the mushrooms, fish sauce, tomato paste, and hot pepper oil.
- Bring to a boil, then reduce heat and simmer for about 20 to 30 minutes.
- Serve as is, or serve over fresh cubed tofu. Optionally add small pieces of chicken or even small meatballs. I recommend adding these outside the basic cooking because while satisfying to the palate, the fats change the flavor of the base soup dramatically.
- If you are really a fan of spicy, change the V8 to the spicy flavor, and eliminate the salt in the recipe.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.