Honesty is important in blogging, don’t you think? So, I want to admit that when I first saw this recipe in a magazine, I wasn’t too excited to try it.
I was on a layover at the Phoenix airport, and browsing a magazine rack, I picked up the latest edition of Phoenix Home and Garden. With plenty of time to burn, I flipped through the pages and found an article entitled Cabbage Is King.
The article talked about all the healthy benefits of eating cabbage. Did you know that this crucifer has some of the highest levels of vitamins and minerals found in vegetables? How about all the cancer fighting phytochemicals? Neither did I.
So, when I got home, I thought I’d give it a try. This soup is surprisingly tasty, and I’m guessing you’ll enjoy it too. Not only does it taste good, but it’s healthy too.
Savory Cabbage Soup
serves 4-6
1/2 cup apple cider (I used a reduced sugar variety)
1 tb low sodium soy sauce
2 tsp apple cider vinegar
2 tb olive oil, divided
2 tb Smart Balance spread (original recipe used unsalted butter)
1 small greed cabbage, cut in 1 inch dice (about 7-10 cups)
3 large onions, peeled and coarsely chopped
3 cloves garlic, minced
2 tb fresh thyme leaves
6 cups low sodium vegetable broth (original recipe used beef stock)
salt and pepper to taste
Combine apple cider, soy sauce, and vinegar in small bowl. Set aside.
Heat 1 tb olive oil and 1 tb Smart Balance in Dutch oven over medium heat. Add cabbage and cook 5-7 minutes, stirring occasionally. Transfer to bowl.
Heat remaining oil and Smart Balance to Dutch oven over medium heat. Add onions. Cook 8-10 minutes or until onions are golden brown. Add garlic, thyme and apple cider mixture, stirring to scrape up browned bits. Bring to simmer and cook 1 minute. Add cabbage and vegetable stock; bring to a boil.
Reduce heat to low, partially cover, and simmer for 20 minutes. Season with salt and pepper to taste. Garnish with hearty croutons.
