Red Cabbage Soup
1 leek, cleaned and thinly sliced
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) ground cloves
2 garlic cloves, chopped fine
2 tbsp (30 mL) brown sugar
1/4 cup (60 mL) cider or Japanese vinegar
3 cups (750 mL) red cabbage, finely shredded
1 19-oz (540 mL) can tomatoes
2 cups (500 mL) chicken bouillon
Salt and pepper to taste
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