This sweetly tart, smoky tasting cabbage soup owes its flavor to caraway seed and smoked paprika. It’s worth noting that adding a little smoked paprika to soup is a great way to get that special smoky taste a ham bone usually gives. The nitrites in ham aren’t good for anyone, especially those of us in the cancer community, but the flavor they give food is undeniable. This trick is guaranteed to safely satisfy your taste buds’ need for that smoky flavor.
- Heat oil in a heavy-bottomed pot over medium-high heat. Add the onion and cook until the onions are translucent. Stir in the caraway seeds and cook for 1 minute.
- Add the whole tomatoes along with juice. Cook, breaking up the tomato with a wooden spoon, until the tomatoes start turning orangey in color, about 8-10 minutes.
- Add shredded cabbage, stock or water, brown sugar, smoked paprika, salt and pepper. Bring to a boil, then simmer, covered for 1 hour.
- Stir in lemon juice, then serve with crusty bread or a baked potato.
- 1 tablespoon canola or grape seed oil
- 1 large yellow onion, halved and sliced
- 1 teaspoon caraway seeds
- 1 (14-ounce) can whole peeled tomatoes
- 1 pound cabbage, cored and shredded
- 4 cups stock or water
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh lemon juice or white wine vinegar
Ann's Tips and Tricks
Smoked paprika comes in sweet and hot versions. Buy sweet if you just want the flavor.