Sometimes I find a head of cabbage that's been lurking in the fridge a bit too long after all the dreams of stuffed cabbage and plans for even more intricate preparations have faded. That's when I peel off the less than perfect leaves and think of soup. In this case, all that was required was to head out and buy some fresh dill. Everything else was a staple, ready in the cupboard for this easy recipe.
2 lbs green cabbage, shredded coarsely
1 c chopped fresh dill
3 tsp caraway seeds
2 tsp fennel seeds
1 large onion, coarsely chopped
2T lemon juice
2 tsp sugar
2 tsp salt
1/2 tsp pepper
28 oz can tomato puree
15 oz can cannellini beans
15 oz can chick peas
1 cube gluten-free vegan chickn bouillon (I used Edward & Sons)
7 cups water
1 cup mixed sliced sweet peppers (I used Trader Joe Melange a Trois)
4 stalks celery, chopped
6 carrots, sliced
2T olive oil
Saute onion, half of dill and all of seeds in olive oil until onion is translucent.
Add half of shredded cabbage. Cook until cabbage is limp.
Add bouillon cube dissolved in 1c of boiling water, salt, sugar, carrots, celery, beans and chick peas. Stir. Mix in tomato puree.
Add water and rest of cabbage.
Cook until all vegetables are fork-tender.
Mix in lemon juice and rest of chopped dill.
Serves 4 ravenous or 8 more refined people.