Bess Feigenbaum's Cabbage Soup

Page: www.nytimes.com/2011/01/12/dining/12vegerex3.html

Cuisine: North American | Course Type: Soups and Stews

(2 reviews)

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Argh! I wish I'd read the previous review before spending a couple of hours tonight making this soup. I too was excited to see a crop of interesting looking cabbage recipes, as we're trying to eat more winter vegetables, and have had some great cabbage soups already.

I was a little suspicious as I made the soup; it did seem to have a lot of tomato paste, and the ketchup too seemed a bit odd, but I forged on, trusting the Times. But unless you're a fan of the canned Campbells Cream of Mushroom soup, which I find unforgivably sweet, you'll also find this soup unpalatable.

It's overly sweet and the taste of tomato paste overpowers everything else. The cabbage may as well be noodles, or newspaper - the only taste is tomato. Too much tomato. We were weighing ways to rescue this soup (it says 8 servings on the recipe, but honestly it's more like 16) but as I just said to my wife, it would be throwing good food after bad. Tomorrow it's going in the compost.

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