Welcome to Soup Week day 2.
Today is a good one, if your into cabbage.
Fun Fact: I do not like cabbage, or sauerkraut. I can handle a little on a ruben if I can’t scrape it off, but no thank you. Yet again this was a soup make for my family. They love this stuff. It was a little stinky and took some time, but it was enjoyable time spent in the kitchen. As always.
1 large can (28oz) of crushed tomatoes
3 stalks celery, chopped
3 medium carrots, chopped, chopped
1 head of cabbage chopped into strips
1 cup of red wine
4 -5 cups of beef broth
1 small onion, chopped
3 cloves of garlic, minced
1 small zucchini
1 bag of small meatballs, cook them and set aside
Place onions into dutch oven and cook with a little olive oil until translucent, then add the garlic, carrots, and celery. Cook 2-3 minutes, then add in the broth and crushed tomatoes. Cook 5 minutes. Add the zucchini and meat balls. Cook until warm.
Add in the cabbage in handfuls. Stir into the soup until it’s incorporated and continue with the remaining cabbage. Put the lid on a let cook for 5-7 minutes or until soft but not mushy Place into a bowl and serve. Enjoy!.