10 In 10 Diet Cabbage Soup

1. 1

   Boil two quarts of water in a kettle.

2. 2

   Dice 2 large onions and 1/2 head of garlic.

3. 3

   Slice 2 stalks of celery and 2 large carrots.

4. 4

   Cover the bottom of an 8-quart pot with olive or grape seed oil and stir-fry the garlic, onions, celery, and carrots. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.

5. 5

   Add tomato paste, 5 bay leaves, 3/4 cup of apple cider vinegar and 1/2 cup of brown sugar to the pot and boil.

6. 6

   Slice a whole cabbage as small as you'll be comfortable eating. Put it in the pot as you get it sliced, and add the second kettle of water after it's boiling.

7. 7

   If you have fresh parsley, chop a good bunch inches Otherwise throw in a handful of dried parsley.

8. 8

   Cover the pot and boil the heck out of it. It's done when the celery is no longer hard and the thick parts of the cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.