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Categories:
olive oil onion garlic red pepper balsamic vinegar brown sugar red cabbage tomatoes chicken broth salt fresh parsley sour cream
Viewed: 2 - Published at: 9 years agoIngredients
- 3 Tbsp. olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp. crushed red pepper flakes
- 1/4 c. balsamic vinegar
- 2 Tbsp. brown sugar
- 6 c. finely sliced red cabbage
- 1 c. chopped and drained plum tomatoes (from a can)
- 6 c. chicken broth
- salt and freshly ground black pepper
- 1/4 c. finely chopped fresh parsley
- sour cream and finely chopped fresh chives (as accompaniments)
Method
- In a large heavy pot, heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar; bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.
