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.
Cabbage Soup
Servings: 6 servings
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Ingredients
- 2 lbs chuck meat or short ribs
- 1-1/2 lbs green cabbage
- 1 onion, cut fine
- 28 oz can tomatoes, whole or diced
- 1/2 tsp sour salt
- 1/4 cup brown sugar
- 5 (about) ginger snaps
Instructions
- Cut cabbage into 1-inch size pieces.
- Cut chuck, if using into, large serving size pieces, or leave short ribs uncut.
- Add meat to pot, if using; cover with water, bring to a boil, then reduce heat and simmer for 30 minutes; skim the foam that forms.
- Add cabbage, onions and tomatoes: simmer for 3-4 hours.
- Add the sour salt and sugar and adjust to your taste.
- Mix a little of the liquid with crushed gingersnaps; stir in and cook 15 minutes to thicken.
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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