Recipe: Cabbage Soup (using short ribs, 1960's)

CABBAGE SOUP

"This soup tastes very much like the cabbage soup I used to have as a kid. But it isn't my mother's recipe - I got it years ago from a book called Kosher Recipes for the Holiday and Everyday, put out by a long list of Jewish organizations plus the Southern California Gas Company.

Some notes at the end about changes I sometimes make. The fact is that after I made it according to the recipe the first time, I began to make changes."

2 lbs. flanken (short ribs)
2 quarts water
1 large onion, quartered
Salt to taste
1 large head cabbage, shredded
1 (28 oz.) can tomatoes*
1/2 cup lemon juice
1/4 cup brown sugar
2 Tbsp. oil

Brown meat in oil in large pot.

Add 2 quarts water, onion and salt. Bring to a boil, lower heat and simmer for 1 1/2 hours, or until meat is almost tender.

Add shredded cabbage and tomatoes; simmer for another hour.

Add lemon juice and brown sugar. Taste and correct seasoning if necessary.

*One (8 oz.) can of tomato sauce or 1/2 cup catsup may be substituted for the tomatoes if a stronger tomato flavor is desired.

VARIATIONS:
- I rarely brown the meat first. With my undeveloped palate it tastes just as good and takes less time.
- I usually leave the cabbage in somewhat larger pieces than shreds.
- When tomatoes are cheap I use about 4 fresh large tomatoes.
- There have been times when I'm out of lemon and use "sour salt" (citric acid - sold in Jewish food section of grocery) instead. I use it to taste.

From: vintage recipe booklet: Kosher Recipes for the Holiday and Everyday by Pacific Southwest Branch of the National Women's League of the United Synagogue of America and Rabbi Edward Tenenbaum, 1960
Source: lfenster, 1990's