- 2 lbs cabbage
- 1 large onion
- Salt to taste
- 2 to 3 lbs brisket of beef
- 2 quarts boiling water
- 1 carrot
- 1/2 cup vinegar or lemon juice
- 4 tbspns brown sugar
Shred or chop the cabbage and onion. Salt lightly and let stand about 45 minutes, or until it sweats. Squeeze out the moisture.
Sear the meat in the pot in which soup is to be cooked. When brown on all sides, add the cabbage and continue to sear the meat and vegetables.
When light brown, stir in the boiling water, add grated or diced carrot and the seasonings. Cook over a low heat about 1 1/2 hours or until meat is tender.
A thickening may be made of 1 tablespoon browned flour and 1 tablespoon shortening, adding 1/2 cup of the soup, and stirring until smooth. Add this thickening 15 minutes before serving.
Variation - Add 1 cup stewed tomatoes or 1/2 cup tomato paste, or 1 tart apple, diced or grated
More "Lost" Cabbage RecipesMennonite Cabbage with Bacon and Potatoes (1950)
Betty Crocker's Sweet-Sour Red Cabbage with Bacon (1969)
(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Ruth L. Kominz.)