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Cabbage Soup #2

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  • 1 lg Head cabbage; shredded
  • 1 lg Onion; quartered
  • Salt to taste
  • 2 lb Flanken; (short ribs)
  • 1 lg Can tomatoes
  • 1/2 c Lemon juice
  • 1/4 c Brown sugar
  • 2 qt Water
  • 2 tb Oil


Brown meat in oil in large pot. Add onion, salt and water. Bring to a boil, lower heat and simmer for 1-1/2 hours, or until meat is almost tender. Add shredded cabbage and tomatoes and simmer for another hour. Add lemon juice and brown sugar. Taste and correct seasoning if necessary.
Variation: 1/2 c. catsup or 8 oz. can of tomato sauce may be substitued for the tomatoes if a stronger tomato flavor is desired.
I usually leave the cabbage in somewhat larger pieces than shreds. There have been times when I'm out of lemon and use "sour salt" (citric acid - sold in Jewish food section of grocery) instead. I use it to taste. I rarely brown the meat first. With my undevelopped palate it tastes just as good and takes less time. When tomatoes are cheap I use about 4 fresh large tomatoes.
Posted to JEWISH-FOOD digest Volume 98 #028 by BNLImp <> on Jan 15, 1998