February Recipe

Spicy Cabbage Soup

Yield: 6

4-5 Tablespoons minced garlic
2 Tablespoons peanut oil
6 cups light stock or water
4-5 teaspoons soy sauce
1 scant teaspoon salt
3 cups coarsely shredded cabbage
2 medium sized carrots, cut on the diagonal in 1-inch lengths
1 stalk celery, chopped (optional)
A few mushrooms, sliced (optional)
Crushed red pepper, to taste (if you go lightly on this it lends an intriguing and subtle touch)

1. In a deep saucepan or Dutch oven sauté the garlic in oil over medium heat until it starts to turn brown. This takes only a few moments.

2. Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender.

3. Taste and adjust seasonings. Serve immediately or store for reheating later.