Veg Life Staff
Salt and Pepper
of Crushed Tomatoes
or a 15 oz. Can will work
to 3 Vegetable Broth
dash of Tabasco Sauce
sweetener of choice
Tbl Tapioca Flour
also known as Tapioca Starch
In a large stock pot over medium high heat, add the oil and onions. Saute for a few minutes.
Add the cabbage, salt and pepper and cover, stirring occasionally. Saute for about 5 minutes or until the cabbage is nearly tender. Add the SPLENDA.
Reduce heat to medium and add the crushed tomatoes, cooking for about 15-20 minutes, uncovered.
Once the liquid has begun to reduce a little, taste for seasoning. You can add more salt or pepper, if needed. Add the Tabasco, to taste.
Using a small amount of broth in a bowl, create a slurry by stirring in the Tapioca flour until it's smooth. Add to the soup and bring to a boil.
Cook until the cabbage is as tender as you'd like and the broth has thickened from the Tapioca flour.
Ladle into freezer safe containers (I prefer glass) in single serve portions so you can grab and defrost whenever you'd like.
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