Sorry, no pix.
1 head cabbage
1 32 oz vegetable juice (Wholefoods brand)
1 16 oz can tomato sauce
3-4 carrots, chopped
Garlic
Cayenne
Sherry
Salt and pepper
Extra water
Chop up cabbage and carrots and garlic.
Place all ingredients (except sherry) into a large stock pot.
Bring to a boil, cover and reduce to low.
Cook for at least 4-5 hours, stirring occasionally. Add water if necessary.
Add sherry to taste and more cayenne.
Serve with baked potatoes!
This soup was so good the first time, but it was even better the second day. And even better (I shit you not) after we froze it and defrosted.
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