WE GOT RED CABBAGE SO SOUPS-ON ENJOY DAN:

RED CABBAGE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

1/4-cup butter

4 heads red cabbage, thinly sliced

5 onions, thinly sluiced

20 garlic cloves, chopped

5 apples, sliced

1 (12.3 Oz) shredded mango (CHUNDO) sweet and sour

1 750 ml bottle red wine

24 cups vegetable stock

3 cups tomato puree

10 whole cloves

10 juniper berries

10 bay leaves

1/2-cup balsamic vinegar

 Salt and pepper to taste

 

DIRECTIONS:

 

1.   In a stock pot over medium-heat, add butter and when sizzling.

2.   Add onion, garlic, and apple and sauté for 4-5 minutes.

3.   Add the cabbage and cook for a couple of minutes.

4.   Add shredded mango sauce, wine, vegetable stock, tomato puree, bay leaves, juniper berries and cloves.

5.   Cover and simmer for 1-1/2-hours.

6.   Add balsamic vinegar and cook 15-20 minutes longer.

7.   Discard bay leaves.

8.   Add salt and pepper to taste.

 

       ENJOY DAN:                   BON-APPETITE!!