1 head green cabbage
1 medium yellow/Spanish onion
4 cloves garlic
1 can whole tomatoes, drained/rinsed/picked over
any DRY wine (not sweet)
water
salt
small amount light vegetable oil (I use safflower)

Slice onions. Thinly peel off outer layers and chop cabbage - be sure to take off any moldy bits, and remove core rinse and pick over whole tomatoes. Take off any bad spots/skin/basil pieces. Place in blender with 4-5 peeled whole garlic cloves, a good quantity of salt, and blend on high. Set aside. heat a stock pot over high heat, let it get hot...add oil, let it get very hot, but not smoking. add onions. sauté until barely starting to brown. it takes some time. then, deglaze with the wine. Be Careful!

Stir up the bits the wine has loosened and let it cook for awhile until the liquid is gone. deglaze again (add more wine). Cook it down some more, until the liquid is mostly gone, should be sort of syrupy now, add some more wine/deglaze for the 3rd time.

In a moment, add the pureed tomatoes/salt/and a bunch of water. then the cabbage. Boil, then simmer x 35+ minutes or so. More or less, until the broth is rich and thick enough. If it seems too thin, let it cook longer. Add salt as you go along, more water, if necessary, but only use the wine in the beginning.

It needs the cooking down/deglazing process. This soup has a very nice flavor if the deglazing process is done at least 3x in the beginning, and is let to simmer long enough. It lasts for a week in the refrigerator. A nice dinner with cheese/wine/bread/butter. Very low in calories, and it has a flavor reminiscent of Jewish stuffed cabbage made with sour salt.

Submitted by: LComfort