Cabbage Soup

  • serves 8
Christine Cushing
Christine Cushing

Recipe courtesy Susie Weinthal,The Oy of Cooking“Like most things we cook, tasting, tasting, and tasting is crucial. You might want to adjust the sugar or the lemon juice in this recipe till you get it just right. Be my guest.” Susie Wienthal

41 Ratings
Directions for: Cabbage Soup


2 lb(s) short ribs or strips of flanken (best purchased at a Kosher butcher shop) (approx. 1 kg)

2 large beef (sugar) bones (approx.1 kg)

2 onions, diced

1 28 oz can of Italian plum tomatoes (796 ml)

1 cabbage, preferably Savoy, thinly sliced

1 Tbsp Kosher or coarse salt (15 ml)

½ tsp freshly ground pepper (2 ml)

Juice of 2 lemons

½ to 3/4 cup brown sugar (125 to175 ml)

3 Tbsp tomato paste (45 ml)


1. Put the meat and bones into a stockpot with enough cold water to cover, plus 1-inch (2.5 cm). Bring to a boil and skim off the foam that will rise to the top. Add the onions and tomatoes, squeezing them with your hands as you put them into the pot to break them up. Be careful – they tend to spit. Cover and cook over low heat for 1 hour.

2. Stir in the cabbage, salt, and pepper and cover and cook for 1 hour. Stir in the lemon juice, brown sugar, and tomato paste. Cook for about 20 minutes and taste for seasoning.

See more: Vegetables, North American, Soup, European, Fall, Beef, Slow Cook

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