WEIGHT WATCHER'S CABBAGE SOUP - SWEET AND SOUR
This was originally a WW recipe, from, I am guessing, the early 70s. I am pretty sure it has been altered somewhat, but it is super-easy and very tasty. We make it often in spite of its low calorie/low fat attributes ;-). My Nana always had a pot of it on the back burner because it was a "free" food, and boy, did the house smell good! Makes lots, but freezes well, also.
Provided by Dories Lori
Categories Vegetable
Time 3h20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft.
- Taste for seasoning - judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious.
- Notes:.
- Don't even bother cutting the core out of the cabbage - it cooks down with everything else and will be delicious. Really.
- Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body.
- Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with "rice and veal balls", although I don't actually remember her doing this. What could be bad?.
- When I am not on a diet, I add brown sugar instead of the sweet-and-low.
- Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).
Nutrition Facts : Calories 69.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 711.4, Carbohydrate 15.6, Fiber 3.9, Sugar 9.5, Protein 2.9
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