Cabbage and Tomato Soup
6 servings
| Cabbage | 2 C |
| Tomatoes, canned | 28 oz |
| Bacon | 3 slices |
| Onion | 1 C |
| Oil | 2 Tbsp |
| Bay leaves | 2 |
| Allspice | 1 1/2 tsp |
| Paprika | 2 Tbsp |
| Brown sugar | 2 Tbsp |
| Garlic | 1 Tbsp |
| Vinegar, cider | 1/3 C |
| Chicken stock | 3 C |
Saute bacon, bay leaf, and oil over medium heat until bacon is translucent.
Stir in cabbage and onion and saute 5 minutes.
Add allspice, paprika, brown sugar, garlic, and salt and pepper to taste. Lower heat and let vegetables steam gently in their own juices. Do not brown.
Add vinegar, tomatoes, and chicken stock. Add sufficient water to cover the tops of the vegetables.
Simmer 30 minutes, until cabbage is soft. Puree 1 or 2 cups, and stir back into pan. Taste for balance, and serve hot.
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