Ingredients:
3 tablespoons olive oil
1 large onions, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar
2 tablespoons brown sugar
6 cups finely sliced red cabbage
1 cup plum tomatoes, chopped & drained ( can)
6 cups chicken stock
salt
ground fresh black pepper, to taste
1/4 cup finely chopped parsley
sour cream, as accompaniment
finely chopped fresh chives, accompaniment
Directions:
In a large pot heat olive oil over moderate heat and cook the onions until translucent.
Add the minced 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 the chicken stock and bring to a simmer.
Season with salt and pepper, to taste.
Simmer the soup uncovered, for 30-40 minutes until the cabbage is very tender.
Taste soup and adjust seasoning with a bit more balsamic vinegar, brown sugar, salt &/or pepper.
Stir in parsley.
Serve hot with a dollop of sour cream and fresh chives.
Servings: 4-6
Time preparation: 15 min.
Time total: 65 min.