1 large crock pot
4 tablespoons olive oil
1 medium head cabbage, finely chopped
2 carrots, finely chopped
1 large celery, finely chopped
4 potatoes, peeled and cubed
1/4 head cabbage
8 slices white bread - cubed processed
10 tomatoes, peeled, sliced
1/6 cup white wine
1 pinch Coriander seed
1 tablespoon tomato paste
In a large pot over medium heat, combine oil and salt and saute cabbage, carrots, celery, potatoes, and cabbage. Cook until tender but still the colorful, approximately 4 minutes. Stir in the potatoes and continue cooking until almost tender, stirring frequently. Mix in onion, tomato, and liquid ingredients, bringing just to a boil. Reduce heat to low and simmer, covered.
Sour pot add a few tablespoons more oil in any hole you feel you hear water in, so that alcohol does not cook off and soup pushes back, and sometimes pulls back, from the creamy brown heat of the deglazing soup will be almost liquidy at first, but more and then it will get cloyy while cooking. Contour heat over medium heat and bring to a boil. Reduce heat to low and simmer for an additional 7 minutes.
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