Cabbage Tomato Soup

 #SoupSunday means it's time for me to clean out the fridge and see what produce is left after all the Shabbat cooking. This week all I really had was half a head of cabbage and a couple of carrots and I have to admit it was a little difficult to figure out what kind of soup to make. So I started to think about the amazing vegetable that is cabbage.

I really love cabbage, I think it's such a versatile vegetable - a crunchy addition to salads, obviously coleslaw which I can eat pretty much every day, tangy sauerkraut, it's also delicious when roasted, and my favorite dish that my mother makes once a year - stuffed cabbage. 

I grabbed the head of cabbage from the fridge along with an onion and the carrots and then took inspiration from my mother's yummy comforting stuffed cabbage to make this soup that has a little bit of sweetness and tang from crushed tomatoes and tomato paste. The cabbage breaks down and adds amazing texture to this cozy bowl of soup. This cabbage tomato soup is not only delicious, but it also ready in an hour, and it is made from just a few simple budget-friendly ingredients. 

Cabbage Tomato Soup 

2 Tbsp olive oil

1 medium onion, diced

Salt

1 large carrot, diced 

2 cloves garlic, minced 

1/8 tsp cracked black pepper 

Small pinch of chili flakes - optional 

1 tsp chopped fresh oregano OR 1/4 tsp dried oregano 

2 Tbsp tomato paste 

400 grams / 14 oz bag shredded cabbage or 1/2 a small head, shredded

800 gram / 28 oz can crushed tomatoes 

4 cups water 

1/4 cup sugar / honey / silan 

Heat the olive oil in a large pot over medium heat. Add the onion along with a good pinch of salt and cook for 5-8 minutes until slightly golden and translucent. Add the carrots and cook for another 5 minutes. Add the garlic, black pepper, chili flakes if using, and the oregano and cook for 2 minutes. Stir in the tomato paste and cook for about 3 minutes until it starts to caramelize. Add the cabbage, crushed tomatoes, water (pour some into the can to get every last bit of tomato), the sugar/honey, and another pinch of salt. With a wooden spoon or heatproof spatula scrape up anything stuck to the bottom of the pot. Cover the pot, lower the heat to medium-low and allow the soup to simmer for 45 minutes. At this point the flavors have melded together the cabbage will be very tender. Taste and add more salt or sugar if needed. 

This soup tastes even better the next day and will last in the fridge for a week or can be frozen for a few months. 

Yield: 4-6 servings