Recipe by Dorie's Lori
This was originally a WW recipe, from, I am guessing, the early 70s. I am pretty sure it has been altered somewhat, but it is super-easy and very tasty. We make it often in spite of its low calorie/low fat attributes ;-). My Nana always had a pot of it on the back burner because it was a “free” food, and boy, did the house smell good! Makes lots, but freezes well, also.
- 1 medium head of cabbage
- 6 large celery ribs
- 1 lb carrot
- 4 onions
- 2 (28 ounce) cans tomatoes with juice
- 1 (46 ounce) can tomato juice (or V8)
- 6 -8 beef bouillon cubes
- 1 teaspoon citric acid (sour salt)
- 4 (1 g) packets Sweet 'n Low or 4 (1 g) packets another sweetener
- black pepper
- salt, if desired (optional)
Directions See How It's Made
- Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft.
- Taste for seasoning – judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious.
- Don’t even bother cutting the core out of the cabbage – it cooks down with everything else and will be delicious. Really.
- Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body.
- Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with “rice and veal balls”, although I don’t actually remember her doing this. What could be bad?.
- When I am not on a diet, I add brown sugar instead of the sweet-and-low.
- Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).