Mexican-Style Cabbage Soup

• 1 Tbsp. corn oil
• 2 c. shredded cabbage
• 1/3 c. chopped onion
• 3 large ripe fresh tomatoes
• 3 garlic cloves
• 2 tsp. tamari sauce
• 1 tsp. blackstrap molasses
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 to 1 c. water

1. Heat oil
2. in
3. large Dutch oven.
4. Add cabbage and onion. Cook over
5. medium heat until slightly browned, stirring often. While cabbage
6. cooks,
7. remove
8. core
9. from tomatoes with tip of sharp paring
10. knife.
11. Quarter
12. 2 tomatoes and place in blender jar
13. with garlic, tamari sauce and molasses.
14. Blend at medium speedtntil smooth.
15. Add blended mixture to cabbage and bring to
16. a boil. Chop remaining tomato and add to soup.
17. Add chili powder
18. and cumin.
19. Stir
20. in
21. 1/2
22. cup water more, if needed. Simmer 15 to 20 minutes.
23. Makes 4 servings.

corn oil, cabbage, onion, tomatoes, garlic, tamari sauce, blackstrap molasses, chili powder, ground cumin, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916560 (may not work)