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Ингредиенты
- 2 oz olive oil
- 4 ox garlic cloves, minced
- 1 cup Spanish onions, peel, dice small
- 1 Tbsp red pepper flakes
- 1 cup balsamic vinegar
- 1 cup brown sugar
- 1 cup red cabbage, finely sliced
- 1 cup tomatoes, diced, drained
- 1 1/2 gal chicken stock
- ground black pepper
- fresh parsley
Инструкции
- In a tilt grill heat olive oil over moderate heat and cook the onions until translucent.
- Add the garlic and crushed red pepper flakes and cook, stirring, for 1 minute.
- Stir in the balsamic vinegar and the brown sugar and bring to a simmer.
- Add the cabbage and stir to combine.
- Add the tomatoes and chicken stock and bring to a simmer. Season with salt and pepper, to taste.
- Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasonings with more balsamic vinegar, brown sugar, salt, and/or pepper.
- Stir in parsley. Serve hot with a dollop of sour cream and chives for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 20 servings | |
| Calories 103 | |
| Calories from Fat 28 | 27% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 456mg | 19% |
| Potassium 290mg | 8% |
| Total Carbs 15.27g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 13.19g | 9% |
| Protein 3.1g | 5% |
