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Cabbage Soup Recipe

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This recipe for Cabbage Soup is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Option 1: flanken & breast bones

Option 2: brisket or short ribs (2 lb.) + 1 marrow bone

2 qt. water
2 cans tomato sauce
juice of 2 lemons
2 Tb. sugar
1 cabbage, coarsely shredded*
1 whole onion, cut up (tie in cheesecloth and put in bottom for flavor)
1 sour green apple, peeled and cut up
2 fresh tomatoes or 1 can diced tomatoes
1/2 c. seedless golden raisins
6-8 ginger snaps, crumbled
kosher salt
salt & pepper to taste


*Sauerkraut, drained and washed with hot water, can substitute for the cabbage or can be added to it
Directions:
Directions:
Combine meat and bones with water in a stock pot. Bring to boil. Skim.

Add onion, tomatoes, and tomato sauce. Bring to a second boil. Reduce heat. Simmer until meat is tender, 1-2 hours.

Meanwhile, sprinkle cabbage with kosher salt. Let stand while soup is cooking. Then, drench cabbage with hot water to eliminate all salt. Drain.

When the meat is tender, add cabbage, raisins, ginger snaps, apple, sugar, and lemon juice. Simmer for 30 minutes until flavors are melded. Adjust lemon juice and sugar to taste. Add salt and pepper to taste.

Remove marrow bone and discard. Remove meat. Refrigerate 1-2 days.

 

 

 

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