Cabbage Soup

Cabbage Soup
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A hearty dinner meal for a cold winter's night.

SUBMITTED BY: Beverly Sandock

Why I LOVE THIS RECIPE: I love this recipe because of the combined tastes of sweetness and sourness. This was a favorite recipe of my mother-in-law, Phyllis Sandock. She would make this one day, refrigerate it and skim the fat from the top and serve it the next day. Sometimes she would add boiled potatoes.


1 1/2 lbs. green cabbage
1 28 oz. can of tomatoes, whole or diced
1 onion, cut fine
2 lbs. short ribs or chuck meat
1/2 tsp. Sour salt
1/4 cup brown sugar
Ginger Snaps - about 5

1. Cut cabbage into 1-inch size pieces.
2. Cut chuck, if using into, large serving size pieces, or leave short ribs uncut.
3. Add meat to pot; cover with water, bring to a boil, then reduce heat and simmer for 30 minutes; skim the foam that forms.
4. Add cabbage, onions and tomatoes: simmer for 3-4 hours.
5. Add the sour salt and sugar and adjust to your taste.
6. Mix a little of the liquid with crushed gingersnaps; stir in and cook 15 minutes to thicken.


This is a very forgiving recipe. You can easily adjust the sweetness or sourness to taste. You can also use lemon juice or white sugar if desired.

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