amount of forethought required: 1½ hours
stuff yll need
- ½ cabbage
- 2 onions
- 14oz crushed tomatoes
- soy curls
- 4 cups vegan chicken stock (like better than boullion)
- juice of a lemon
- soy sauce
- 2 cups red wine (cabernet or merlot or syrah)
- 4 cups water
- spices yo
- ground coriander
- ground cumin
- crushed red pepper
- white pepper
- bay leaves
- dill (just a pinch)
- ground ginger
- hot paprika
- spicy paprika
- nutritional yeast
- totally optional
stuff yll do
- sauté until softish
- add all dry spices but bay leaves and yeast
- cook a bit
- add 1 cup of wine and soy curls
- cook down the wine
- bay leaves
- rest of wine
- vegan chicken stock
- bring to boil, turn down heat, simmer for 40 minutes
- add yeast to taste
- serve, optionally garnishing with vegan sour cream
We've been eating a bit less, uh, decadently lately. T_____ wanted to
explore cabbage soups, and after three or four tries this is the
recipe I'm most excited about.
A novel thing (to us, anyway) is throwing the dried soy curls right
into the wine as it initially cooked down. This turned the soy curls
a cool color and gave them a nice earthy flavor.
You might think I'm odd for using both hot and sweet paprika, but I
feel like they do pretty different things. Plus, my hot paprika is
quite hot, so I balance it out with sweet.
I recommend messing around with the spices (variety and quantity).
Or using fresh ginger.
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