Bess Feigenbaum’s Cabbage Soup Recipe
Zoe Feigenbaum, executive chef at The National on the Lower East Side, says cabbage’s ubiquity hurts its reputation. “Because it’s so plentiful and accessible and cheap, people seek things that are more rare and glamorous, like artichokes, morels and kabocha squash,” she said.
At the restaurant, she pays homage to her late grandmother, Bess Feigenbaum, who served her stuffed cabbage with a sweet-and-sour sauce made of tomatoes, brown sugar, lemon juice, raisins, tomatoes and ketchup. Ms. Feigenbaum transforms her grandmother’s sauce into a cabbage soup with a deeply traditional Jewish flavor.
http://www.nytimes.com/2011/01/12/dining/12vege.html?src=me&ref=general
Ingredients
- Time: 3 hours
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup minced or grated onion
- 1 cup peeled thinly sliced carrots
- 1 28-ounce can plum tomatoes in purée
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/2 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons.
- 1/2 cup golden raisins
- Fresh ground (preferably medium grind) black pepper
- Sour cream, optional.
Directions
- 1. In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
- 2. Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 34 | 16% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 501mg | 21% |
| Potassium 861mg | 25% |
| Total Carbs 45.84g | 12% |
| Dietary Fiber 6.4g | 21% |
| Sugars 33.59g | 22% |
| Protein 4.51g | 7% |
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Comments
March 23, 2011This looks great Robin! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
