This Sweet & Sour Cabbage Soup recipe is from Vegetariana, by Nava Atlas (reprinted with permission). Be sure to check out our interview with Nava where she discusses the latest edition of her book, originally published in 1984.
From the author:
A child’s curiosity about where babies come from was once met with a variety of quaint responses. Were you ever told that the stork brought you or that you came from the cabbage patch? This comfort classic won’t provide those kinds of answers, but it’s so soothing on chilly days. I highly recommend the optional croutons — they absorb some of the broth, giving this soup an almost stew-like consistency.
Sweet & Sour Cabbage Soup
Yield: 6 people
- 1 tbsp olive oil
- 1 large onion, quartered & thinly sliced
- 1 large carrot (or 2 medium carrots sliced)
- 32 oz vegetable broth
- 5 cups coarsely shredded green cabbage
- 14.5 oz canned diced tomatoes
- 1/4 cup dry red wine optional
- 1/4 cup lemon juice
- 1/4 cup natural granulated sugar or agave syrup
- 2 tsp sweet paprika
- 1/2 tsp dried thyme
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- croutons (optional)
- Heat the oil in a soup pot.
- Add the onion and carrots and sauté until golden.
- Add the remaining ingredients except the for parsley, salt, pepper, and optional croutons.
- Bring to a slow boil, then lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overcooked.
- Stir in the parsley and season with salt and pepper. If the soup is crowded, add water as needed, and adjust the seasonings as well as the sweet/sour balance.
- Serve at once with croutons, if desired.