2 teaspoons vegetable oil
1 tablespoon olive oil
1 onion, chopped
1 medium head cabbage, quartered
1 medium head celery, quartered
2 medium carrots, sliced
1/2 cup water
1 cup white wine
3 teaspoons salt
3 teaspoons dried rosemary
salt to taste
1/2 teaspoon ground black pepper
1 cup chopped fresh parsley
2 tablespoons balsamic vinegar
ground black pepper to taste
1 teaspoon cornstarch
1 teaspoon white sugar
1/4 cup honey
1/8 teaspoon salt
In a medium saucepan, heat 2 tablespoons olive oil over medium heat.
To the oil add the onion and cabbage and saute over medium heat until golden. Add the carrots and celery, saute for a minute. Using a 2 tablespoon pan, pour the wine into the pan and stir gently over medium heat until the glass is completely opaque. Drain well.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the water and carrots and saute for a minute, stirring, then add the wine.
Stir in the white wine, salt, rosemary, salt, pepper, parsley, vinegar, pepper and sugar. Stirring constantly, bring to a boil.
When the soup is heated, add balsamic vinegar and pepper. Mix well. Add honey, salt, pepper and parsley and toss everything together. Bring to a boil and stir in sauce. Cook until thickened and creamy, about 10 minutes.
Return the soup to a slow cooker and stir well. Season with salt, pepper, parsley, vinegar, pepper and sugar. Stir well, and cook on low for a few hours.