CABBAGE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Beef  Soup  Soup  Vegetable 

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