Happy Holidays to everyone!! I am so grateful I have touched so many people within the last 99 days. This is a milestone for me and I will continue with my messages of health and happiness. Today I am featuring TOMATO CABBAGE SOUP. I am Jewish and celebrate Chanukah. This soup was brought over with my Grandmother (Bubbie) from Lithuania/Russia. I remember having it with Brisket, Latkes and for dessert a Baked Apple for Chanukah. Those memories are a treasure. I am so privileged to share this delicious soup that warms the Kishkas (the insides). I wish everyone, no matter how they pray, a blessed holiday. It is no coincidence that Chanukah, Christmas and Kwansa are usually celebrated around the same time so we can all be together in celebration, in joy and in LOVE. May you feel the light of the holiday illuminate the darkness around you.
TOMATO CABBAGE SOUP
1 large head of Cabbage, shredded 1 - 32 ounce can Fire Roasted Crushed Tomatoes 6 cups Vegetable Broth 1 large Sweet Onion, chopped 3 large Carrots, sliced 1/4 inch 3 ribs Celery, sliced 1/2 inch 4 cloves Garlic, minced 1 Bay Leaf 1 Tablespoon fresh Dill Weed 1/4 cup Braggs Liquid Aminos 1/4 cup Red Wine, Cabernet Salt and Pepper to taste 3 Tablespoons Extra Virgin Olive Oil
1) In a large soup pot pour in the Extra Virgin Olive Oil. When the oil is hot, add the Carrots, Celery, Sweet Onion and Bay Leaf and stir over medium high heat to coat all the vegetables with the oil. Turn the heat down to low and let cook for 10 minutes so the vegetables will sweat out their juices and mix with the oil. Very flavorful. 2) Add the Garlic and stir the mixture. Cook for 1 minute. Add the Fire Roasted Crushed Tomatoes, Fresh Dill, Red Wine and Braggs Liquid Aminos. Bring to a boil and stir in the shredded Cabbage. Stir until the Cabbage is immersed into the liquid. 3) Cook for 45 minutes until the Cabbage is tender but still has a crunch. Serve with Latkes, Sour Cream and Applesauce. L'Chayim!!