Based on the old-fashioned dish of stuffed cabbage, made with tomatoes, brown sugar, lemon juice, and raisins, this hearty soup has all the sweet and sour flavors without the meat.
|1/2||large head green cabbage, halved and cored|
|1||tablespoon canola oil|
|1||medium onion, chopped|
|2||medium carrots, chopped|
|1||celery stalk, chopped|
|8||cups chicken or beef stock, or more as needed|
|2||cups V8 juice|
|1||can (14.5 ounces) stewed or diced tomatoes|
|1/2||cup light brown sugar|
|1/4||cup maple syrup|
|1/4||cup lemon juice|
|1/3||cup golden raisins|
|1/2||tablespoon caraway seeds (optional)|
|Salt and pepper, to taste|
1. Set a cabbage wedge flat-side down on a cutting board. Cut it into 1/2-inch-thick slices. Cut crosswise into 1/2-inch pieces. You should have about 10 cups of chopped cabbage.
2. In a soup pot, heat the oil over medium heat. Add the onion, carrots, and celery. Cook, stirring often, for 5 minutes or until the onion softens. Add the cabbage and cook, stirring occasionally, for 5 minutes.
3. Add the stock, V8 juice, tomatoes, brown sugar, maple syrup, lemon juice, raisins, caraway seeds, if using, salt, and pepper. Bring to a boil. Lower the heat to medium and simmer gently, uncovered, for 1 1/4 to 1 1/2 hours or until the cabbage is tender. During cooking, add more stock as needed. Taste for seasoning and add more salt and pepper, if you like. - Adapted from "New England Soup Factory Cookbook"