Below is the recipe for Tomato Cabbage Soup, as featured on NewsChannel5 Saturday.
Prep Time: 20 minutes
Cooking time: 1 hour
3 Tablespoons vegetable oil
1 ½ cup diced onions
2 stalks celery, diced
4 cloves minced garlic
10 cups green cabbage, cored, cut into 4 pieces and then cut into a large dice
2 large Russet potatoes, peeled and diced
1 14.5 oz. can diced tomatoes, low sodium
1 8 oz. can tomato sauce
1 quart low sodium chicken broth
2 cups water
¼ teaspoon chile flake
¼ teaspoon dried thyme leaf
1 bay leaf
1 ½ teaspoons paprika
12 oz. andouille sausage, cut into ¼-inch slices
1). In a large saucepan over moderate heat, sauté onions and celery in oil until they soften and start to brown. Add garlic and cook for 2 minutes.
2). Add green cabbage and continue cooking for 5-8 minutes.
3). Add remaining ingredients. Bring to a boil, reduce heat to a simmer and cook covered for 45 more minutes or until the cabbage is tender. If you desire a hotter soup, add some your favorite hot sauce.