RECIPE

2 medium sized zucchini

2 medium sized carrots

1 small head of white cabbage

3 tablespoons olive oil

1 tablespoon paprika

1/2 teaspoon caraway seeds

1 teaspoon Italian seasoning or other mixed herbs

Pinch of nutmeg

2 cups vegetable juice (like V-8)

1 cup water

1 teaspoon powdered vegetable base or one vegetable stock cube

2 tablespoons of arame (a seedweed) soaked for 15 minutes and chopped (optional)*

Salt and pepper to taste

Heat oil in a large saucepan and sauté onion and carrot until onion is transparent.

Add zucchini and cabbage and cook over medium heat 10 minutes, stirring frequently.

Stir in paprika, caraway seeds, herbs and nutmeg, then add vegetable juice, water arame and vegetable base or stock cube.

Cover and simmer about 20 minutes, or until vegetables are just tender.

Add salt and pepper to taste.

Spoon into a warmed serving dish or bowls.

May be served with a dollop of sour cream or plain yogurt, if desired.

*In addition to adding lots of minerals to the dish, seaweed will lessen the gas-producing quality of the cabbage.