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Cabbage Tomato Soup

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  • 2 tb Olive oil
  • 2 c Sliced leeks
  • 1 md Red onion; sliced
  • 2 Carrots; sliced
  • 1 md Green cabbage about 7-8 cups
  • 1 ts Thyme; (optional-i do not use)
  • 5 c Boiling water
  • 16 oz Tomato sauce
  • 1 tb Powdered broth
  • 1 tb Light miso; (I do not even know what it is)
  • 3 tb Lemon juice
  • 1 tb Honey
  • 2 md Tomatoes; chopped.
  • A dash of pepper.


Source: My vegetarian friend, Esther
Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your heart's content.
A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in.
Posted to JEWISH-FOOD digest by Charles Rosenstein <> on Oct 27, 1998, converted by MM_Buster v2.0l.