Cabbage is a wonder food. It is healthy, tasty and is fiber filled but low in calories. In Rochester I went to this amazing Diner where we had cabbage soup, I was waiting to be served one of those —you know —one of those canned soup monstrosities that seem to be served nowadays at diners. But this soup came out, and you could tell the the cabbage had been in a head that morning and it had a glistening surface where you could tell that the onion had been fried before and in oil…it was a MASTERPIECE! As soups should be! OK, here is my recreation of the Diner’s lovely soup. I wonder if it comes close.
- Half a head of cabbage thinly sliced.
- Two carrots cut into attractive pieces
- Two onions diced
- Four slices of bacon*
- One can of diced tomatoes or two fresh tomatoes
- 6 cups of water
- 1-2 bouillon cube.*
Preparation: brown bacon about five minutes, add onions, then carrots, cabbage, diced tomatoes, water, bouillon cubes cook until cabbage is tender.
*I have always used bouillon cubes instead of canned broth, it might not be as tasty but it is far better for the environment, I do use it sometimes but try not too. If you like your soups salty you can add two, I added only one and you do not need to use bacon you can use olive oil instead but you might want to add an extra bullion if you do not have the flavor of the bacon.