Cabbage Soup

There are a million cabbage soup recipes out there. This is a healthy, easy, tasty version with minimal ingredients. You can keep it simple or add carrots, beef, rice, celery - go crazy. If you guys have a killer cabbage soup that you love, too, let me know! ...And just a warning - some  tummy bloating may ensue. It's that damn wonderful cabbage. But hey, if you eat more of it, your body will adapt. 


INGREDIENTS
olive oil
onion (1) diced
garlic cloves (4) chopped
chicken or vegetable stock (2 quarts) I have only used chicken stock
cabbage heads (1-2 depending on size and density preference) cored and chopped
stewed diced tomatoes (29 ounces)
salt
black pepper


INSTRUCTIONS

1. Heat oil in a soup pot and saute onion and garlic until onion becomes transparent.
2. Stir in chicken stock a little at a time, bringing to a boil along the way.  Bring to a boil, add salt and pepper.
3. Stir in cabbage and simmer until cabbage wilts.
4. Add diced tomatoes, return to a boil, then reduce to a simmer for 15-30 minutes.

Tip: The longer the soup sits, the better it tastes and the sweet flavor of the cabbage permeates the dish.  If you eat right off the heat, much of the flavor will be too hot and freshly combined to taste.  Letting it hang out for at least an hour goes a long way and it just gets better over the next couple days.

Love, J