The meat is tender, the cabbage is soft, and the seasonings and the tomatoes give this soup an extra kick of flavor.
Course
Soup
Cuisine
Jewish
Prep Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings4servings
Ingredients
1 1/2-2lbs.Kosher Flanken
148 ounce can of Tomato Juice
129 ounce can of Crushed tomatoes
1 1/2-2lbs.head of cabbage, shredded
1juice of a large lemon
2small onions, chopped
2large carrots, cut into large chunkssweet potatoes can be substituted
1large apple. peeled, and cut into large chunks
1tbsp.vegetable or canola oil
2+tbsp.brown sugarto taste
Instructions
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.