Sweet & Sour Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T. olive oil (not EVOO)2 t. coarse salt1 lb. beef short ribs1 lb. lean beef stew meat2 med. onions, cut in half & slicedpinch crushed red pepper1/2 c. cider vinegar1/4 c. dark brown sugar1 cabbage, shredded or sliced (approx 4 lbs)3 c. beef broth4 c. chicken brothsalt & freshly ground pepper to taste
1) Salt meat on all sides and let rest 5 min.
2) Heat 1 T. oil in large, heavy stockpot over med-high heat.
3) When oil just begins to smoke, Brown meat on all sides. Remove and rest on a plate.
4) Place remaining 1 T. oil in pot and allow to reheat without scorching
5) Place onions in pot with crushed red pepper and allow to saute until translucent, about 5 mins.
6) Pour cider vinegar over onions followed by brown sugar and stir to dissolve.
7) Add 1/2 of the cabbage, then place the meat in the pot including any juices, and cover with remaining cabbage.
8) Add stock. Check seasoning and adjust. Cover and bring to a boil. Reduce heat and simmer at least 45 mins. Longer is better. When the meat begins to fall off the short ribs, remove the bones and return the meat to the pot.
Yield: Approx. 12 c. soup.
Note: For a heartier variation, boil and peel potatoes, serving one potato with each bowl.
This soup keeps well and also freezes well. Be sure to check seasoning and tartness prior to service and adjust with additional cider vinegar, salt or pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user FROLIC838.
2) Heat 1 T. oil in large, heavy stockpot over med-high heat.
3) When oil just begins to smoke, Brown meat on all sides. Remove and rest on a plate.
4) Place remaining 1 T. oil in pot and allow to reheat without scorching
5) Place onions in pot with crushed red pepper and allow to saute until translucent, about 5 mins.
6) Pour cider vinegar over onions followed by brown sugar and stir to dissolve.
7) Add 1/2 of the cabbage, then place the meat in the pot including any juices, and cover with remaining cabbage.
8) Add stock. Check seasoning and adjust. Cover and bring to a boil. Reduce heat and simmer at least 45 mins. Longer is better. When the meat begins to fall off the short ribs, remove the bones and return the meat to the pot.
Yield: Approx. 12 c. soup.
Note: For a heartier variation, boil and peel potatoes, serving one potato with each bowl.
This soup keeps well and also freezes well. Be sure to check seasoning and tartness prior to service and adjust with additional cider vinegar, salt or pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user FROLIC838.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 10.3 g
- Cholesterol: 67.5 mg
- Sodium: 771.5 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.0 g
- Protein: 28.0 g
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