1 cup soy or sauerkraut
2 tablespoons light olive oil, divided
2 1/2 tablespoons white wine vinegar
2 tablespoons garlic powder
2 teaspoons red wine for seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 head cabbage, rinsed and dried
1 tomato - peeled, seeded and thinly sliced
4 (10 ounce) cans beef broth
1/2 teaspoon onion powder
4 (3 ounce) cans chopped tomatoes
Wash and dry large pot. Add 1 cup soy or sauerkraut and 1/2 cup olive oil. Bring to a boil, then reduce heat and simmer; stirring constantly for 19 minutes. Stir in vinegar, garlic powder, red wine, salt and pepper. Simmer 10 minutes. Stir in cabbage and juice. Season with salt and 1 teaspoon ground black pepper, bring to a boil.
This was delicious. I made a few changes that I really liked. Instead of cream of mushroom, I used cream of chicken and turkey with peas (or turkey and peas, depending on how many people like a spicy meal) and I put the kale and onions in gravy first so it was more obvious where the flavor of the kale and onions came from. I'm a huge fan of Vermonica culinary herbs so I added them to my salad shortly before taking out the olives and zucchini -- a totally unnecessary addition -- and it almost ruined the salad for me. So be sure to ask for this recipe or you won't get it, lol.
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