Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our cabbage soup with flanken recipe turns out a classic, slow-simmering soup with tender beef that simply shreds in the tangy broth.
The Backstory: I well remember my mother making cabbage soup with flanken. Usually she used this meat in a split pea and mixed vegetable soup. She also put the meat bones in the pot, The bones contained marrow, a substance that she and one of my sisters would suck out and swear that it was so tasty. I passed on that part, but I loved her soup. The meat was delicious and the vegetables, tender. This recipe calls for different veggies than mom made. But this soup is also delicious. More of the Backstory after the recipe…
Cabbage Soup with Flanken
- 1 1/2-2 lbs. Kosher Flanken
- 1 48 ounce can of Tomato Juice
- 1 29 ounce can of Crushed tomatoes
- 1 1/2-2 lbs. head of cabbage, shredded
- 1 juice of a large lemon
- 2 small onions, chopped
- 2 large carrots, cut into large chunks sweet potatoes can be substituted
- 1 large apple. peeled, and cut into large chunks
- 1 tbsp. vegetable or canola oil
- 2+ tbsp. brown sugar to taste
In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste.
Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread.
…The Backstory continues: There are many variation for using this meat. I find that this recipe is basically a full meal unto itself. Add some crusty bread and enjoy. The origin of the soup can be traced back to Russia and many other Eastern European countries. This particular recipe was given to me by a friend, who got it from a friend who got it from her cousin. Whew, good cooking is always passed down.