Recipe by Yocheved Shvarzblat

Cabbage Soup

Passover
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Cabbage Soup

  • 1/2 cup Gefen Olive Oil

  • 1 large onion, diced

  • 8 stalks celery, sliced

  • 5 large carrots, sliced

  • 1 (16-ounce) bag shredded green cabbage

  • 8 ounces Tuscanini Diced Tomatoes

  • 32 ounces vegetable broth

  • 5 cups water

  • 1 tablespoon salt

  • 3 tablespoons light brown sugar

  • 1 teaspoon parsley flakes

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 2 tablespoons Gefen Lemon Juice

  • pepper, to taste

Directions

1.

In a pot, heat the oil. Add onions, celery, and carrots and sauté until onions are translucent.

2.

Add cabbage, tomatoes, broth, water, and seasonings. Bring to a boil, then reduce to a simmer and cook 45–60 minutes.

Credits

Photography by Chay Berger

Cabbage Soup

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments