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Cabbage Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut


Place beef bones, onion, carrots, garlic and bay leaf in


roasting pan. Top with short ribs; sprinkle with thyme and


paprika.


Roast, uncovered, in 450 degree oven for 20-30 minutes or until


meat is brown. Transfer meat and vegetables into large kettle.


Using a small amount of water, scrape browned meat bits from


roasting pan into kettle. Add water, cabbage, tomatoes, salt and


Tabasco.


Bring to boil. cover; simmer 1-1/2 hours. Skim off fat. Add


parsley, lemon juice, sugar and sauerkraut.


Cook, uncovered for 1 hour. Remove bones and short ribs from


kettle. Cool slightly; remove meat from bones.


Cut meat into bite-size pieces, return to kettle. Cook 5 minutes


longer.


Pairs Well With


Notes

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