1/2 head cabbage, sliced,
1 large onion, chopped,
1 cup celery, sliced,
2 cups fresh chicken stock,
1 carrot, grated,
4 cups tomato juice,
2 cups diced roma tomatoes, peeled,
1 bay leaf,
1 teaspoon brown sugar,
2 teaspoons sea salt, or to taste,
1 tablespoon apple cider vinegar.
1. Combine all the ingredients for the cabbage soup in a heavy saucepan and bring to a boil.
2. Reduce the temperature immediately and simmer slowly for about 1 hour or until ready.
Like many other vegetable soups, the cabbage soup will become more flavorful if simmered longer.
The cabbage soup can be consumed even cold in the hot summer days, if desired. The cabbage soup is low on calories and can be eaten anytime during the day as a meal.
Vegetarians can replace the chicken stock in this recipe with water. If during cooking the cabbage soup becomes too thick, you can add some water as needed. And, of course, you don't have to be on a diet to enjoy a healthy soup like this.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.