Ingredients

• 4 cups vegetable stock
• 28 ounces diced tomatoes
• 1 large bell pepper
• 1 small onion, cut in thick slices
• 1 roma tomato
• 1 teaspoon olive oil
• 1 chipotle pepper
• 2 garlic cloves, diced
• 1/2 head red cabbage, chopped in small uniform pieces
• 2 teaspoons ground coriander
• 1 tablespoon dill, diced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground

Instructions

1. Heat vegetable stock and diced tomatoes on medium heat.

2. While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable.

3. Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot).

4. Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally.

5. Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.