1. In a large pot heat olive oil over moderate heat and cook the onions until translucent. 2. Add the minced garlic and crushed red pepper flakes and cook, stirring for 1 minute. 3. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. 4. Add the cabbage and stir to combine. 5. Add the tomatoes and the chicken stock and bring to a simmer. 6. Season with salt and pepper, to taste. 7. Simmer the soup uncovered, for 30-40 minutes until the cabbage is very tender. 8. Taste soup and adjust seasoning with a bit more balsamic vinegar, brown sugar, salt &/or pepper. 9. Stir in parsley. 10. Serve hot with a dollop of sour cream and fresh chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
