Categories: Soups, cabbage, kale

Ingredients

• 1 cup chopped onion (2 onions)
• 1 tsp tarragon
• 1 tsp dried dill or 1 Tbs chopped fresh dill
• 1 tsp dill seed
• 2 Tbs sunflower oil
• 4 cups thinly sliced while cabbage
• 1 cup chopped kale
• 1 cup water
• Two 28-ounce cans whole peeled tomatoes
• 2 Tbs minced fresh parsley
• Dash of black pepper
• 1 tsp honey

Directions

1. In a preheated 3-quart soup pot saute the onions, tarragon, dill wee and seed in oil on medium heat. When onions just begin to brown, add cabbage and continue to cook until cabbage begins to get tender. Add kale and cook for two more minutes. Lower heat to a simmer and add the water. Drain the tomato juice from the canned tomatoes into the soup pot. Chop the canned tomatoes slightly (the chopping blade of a food processor does the job quickly) and add to the soup. Simmer 15 minutes covered, add parsely, fresh dill (if using), pepper, and honey. Stir well and serve.

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