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Re: Red Cabbage Soup with Tomato and Potatoes

When in college, I lived in Germany.  I lived on a Kraut Salat, which was cabbage, salt, vinegar and a tiny bit of oil. 

The trick was to mix the "dressing" up first, to get the flavor the way you want it.  Too much salt is just too much. Then toss and marinate the cabbage.  To this day I love it. 

Thanks again for the suggestions! :)


> In a message dated 6/11/2001 6:59:57 PM Pacific Daylight Time, 
> I prefer using only the red cabbage, but of course you can use whatever you like, in any combination. The red has more nutrition and has a better taste. 
> You can prepare the cabbage by removing all outside yucky leaves and then separating each leaf, etc. Or, you can clean the head after removing the tough, dirty outside layers, and then perhaps chunk the head in quarters, etc.  Of course, eventually you will reduce the heat to a low boil (medium) and it must be watch because although you want to cabbage to be soft you don't want mush. Some like the cabbage firmer, some softer, it is up to you.  
> Yes, I love cabbage too, and it is so good for you. You will love this soup, like I said, hot or cold . . . red cabbage with the tomatoes, etc. is so good.....  hot or cold.
> Another thing I like is a mixture of red and white cabbage, shredded, a little shredded carrot, perhaps a drop of shredded onion (very little), some pure water with a good vinegar and some sugar. Makes a delicious, totally fatfree coleslaw. It is difficult to get the measurements of the water, vinegar and sugar just right, again, I have no specifics, but play with it. I LOVE coleslaw. TIP: Go easy on the vinegar. Very refreshing salad. I love to snack on it.

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