Cabbage Soup

Name: Cabbage Soup
Ingredients: 2 lbs beef short ribs or 2 lbs beef flank steak, strips,preferably from a jewish butcher; 2 large beef bones; 2 onions, diced; 1 (28 ounce) can Italian plum tomatoes; 1 cabbage, preferably savoy,thinly sliced; 1 tablespoon kosher salt or 1 tablespoon coarse salt; 12 teaspoon fresh ground pepper; 2 lemons, juice of; 12-34 cup brown sugar; 3 tablespoons tomato paste

10 ingredients

8 steps

Ingredients

2 lbs beef short ribs or 2 lbs beef flank steak, strips,preferably from a jewish butcher
2 large beef bones
2 onions, diced
1 (28 ounce) can Italian plum tomatoes
1 cabbage, preferably savoy,thinly sliced
1 tablespoon kosher salt or 1 tablespoon coarse salt
12 teaspoon fresh ground pepper
2 lemons, juice of
12-34 cup brown sugar
3 tablespoons tomato paste

Directions

1

Put the meat and bones into a stockpot with enough cold water to cover, plus an inch.
2

Bring to a boil and skim off the foam that will rise to the top.
3

Add the onions and tomatoes, squeezing them with your hands as you put them into the pot to break them up.
4

Be careful they tend to spit.
5

Cover and cook over low heat for 1 hour.
6

Stir in the cabbage, salt, and pepper and cover and cook for 1 hour.
7

Stir in the lemon juice, brown sugar, and tomato paste.
8

Cook for about 20 minutes, taste& adjust for seasoning.