1 c finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery -- halved and sliced
1 t caraway seed
2 c chopped green cabbage
2 c water
1/4 ts salt
1 T brown sugar
16 oz canned tomatoes -- with juice
15 oz canned white kidney beans -- drained and rinsed
1 T cider vinegar
1/4 c chopped fresh parsley
Saute onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saute 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Serve with plain yogurt or sour cream.
Makes 4 generous servings.
2 carrots, halved lengthwise and sliced
1 large rib celery -- halved and sliced
1 t caraway seed
2 c chopped green cabbage
2 c water
1/4 ts salt
1 T brown sugar
16 oz canned tomatoes -- with juice
15 oz canned white kidney beans -- drained and rinsed
1 T cider vinegar
1/4 c chopped fresh parsley
Saute onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saute 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Serve with plain yogurt or sour cream.
Makes 4 generous servings.