Cabbage Soup
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A home-kitchen version of cabbage soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 lb. beef brisket, plus extra beef bones (2 to 3)
- 2 qt. water
- 2 large onions, sliced
- 3 c. fresh or canned tomatoes, cut up
- 3 lb. cabbage, shredded
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 2 Tbsp. lemon juice
- 2 Tbsp. sugar
Method
Combine brisket, bones and water in deep pot.
Add onions and tomatoes and bring to boil.
Skim off any foam and reduce heat to low.
Simmer 1 hour uncovered.
Add cabbage, salt, pepper and garlic and cook another hour over low heat.
Stir in lemon juice and sugar; cook 20 minutes longer on low heat.
Taste to correct seasoning.
Remove bones.
Slice meat and serve as a garnish with soup.
Serves 6 to 8.
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