Red Cabbage Soup Recipe
Ingredients
| Bacon fat | 1/4 Cup (16 tbs) | |
| 1 leek, cleaned and thinly sliced | ||
| Allspice | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 2 garlic cloves, chopped fine | ||
| Brown sugar | 2 Tablespoon | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Red cabbage | 3 Cup (16 tbs), finely shredded | |
| Tomatoes | 1 19 Ounce | |
| Bouillon | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the butter or bacon fat in an 8-cup (2 L) microwave-safe bowl and melt 1 minute at HIGH.
Stir in the leek.
Microwave 4 minutes at HIGH.
Add the allspice, cloves and garlic, stir well.
Microwave 1 minute at HIGH.
Add the brown sugar and the vinegar and stir until the sugar is softened.
Add the shredded cabbage and tomatoes.
Cover and microwave 5 minutes at HIGH.
Stir well, add the chicken bouillon.
Salt and pepper to taste.
Microwave at HIGH 8 minutes.
Stir and serve.
Stir in the leek.
Microwave 4 minutes at HIGH.
Add the allspice, cloves and garlic, stir well.
Microwave 1 minute at HIGH.
Add the brown sugar and the vinegar and stir until the sugar is softened.
Add the shredded cabbage and tomatoes.
Cover and microwave 5 minutes at HIGH.
Stir well, add the chicken bouillon.
Salt and pepper to taste.
Microwave at HIGH 8 minutes.
Stir and serve.
Chef
