The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.
- 1 1/2 tablespoons vegetable oil
- 1 medium-sized onion, chopped
- 2 stalks celery, chopped
- 32 oz bottle V-8 juice (spicy works great)
- 8 oz can tomato sauce
- 1 chicken bouillon cube
- 1 teaspoon garlic powder
- 1 head cabbage, shredded
In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.
Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.
Bring to a boil.
Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.
There you have it.
I wish you well.