Sweet & Sour Cabbage Soup
- 1 white cabbage, core removed, thinly shredded
- 2 Echalion shallots, peeled and finely sliced
- 1 large leek, finely sliced
- 60 g raisins or sultanas
- 2 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. tomato puree
- 700 ml passata pasta sauce (I recommend the brand Mutti)
- 2 tbsp. honey or agave
- 2½ pints boiling water
- 4 tsp. Herbamare or vegetable bouillon
- white pepper
- herbamare or sea salt
- 250 g brown rice, rinsed
- ½ pint cold water
- sprigs of dill, parsley, or coriander
- Place a large, 4 litre saucepan over a low to medium heat, add the oil and then add the shallots and sauté until soft. Add the sliced leeks and continue to sauté until they are soft and translucent, but without browning. Season with white pepper and sea salt or Herbamare, and stir well to ensure the shallots and leeks are well coated.
- Add the sliced cabbage and continue to cook over a gentle heat until it starts to soften, then stir in the tomato puree, apple cider vinegar, honey and pasta sauce along with 4 tsp. Herbamare (or bouillon powder if using) and the raisins or sultanas and mix thoroughly. Pour in the boiling water, stir, and bring to the boil before turning the heat down and leaving to simmer for 30 minutes.
- If you’re serving this with rice, which will make it a heartier meal, then place the rinsed rice into a medium saucepan, add ½ pint cold water and bring to the boil before covering the pan with a lid, turning the heat down and leaving to simmer over a low heat for 25 minutes then stir into the soup before serving.
- Serve in a comfortingly chunky bowl, topped with your choice of fresh dill, parsley, or coriander and with some crusty bread on the side to dunk.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood