Cabbage Soup

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

SUBMITTED BY: Beverly Sandock
SERVINGS PREP TIME
6
COOK TIME

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.

INGREDIENTS AND DIRECTIONS:

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

Directions
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.


RECIPE NOTES:

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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