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Cabbage Soup

Budget.Gourmet's picture
Cabbage Soup has an extraordinary taste. The beef and lemon juice gives the Cabbage Soup a mind Blowing taste. Cabbage Soup is inspired by restaurants across the world. Must try it.
  Cross cut beef shanks 1 Pound
  Marrow bone 3
  Chopped onion 1 Cup (16 tbs)
  Water 2 Quart
  Cabbage head 1 Small, shredded
  Salt 3 Tablespoon
  Sugar 3 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Rendered chicken fat/Shortening 1 Tablespoon
  Flour 2 Tablespoon
  Snipped parsley 2 Tablespoon

1. Put meat, bones, and onion into a large, heavy saucepot. Add water and bring to boiling; remove foam. Cover and simmer about 1 1/2 hours, or until meat is tender. Remove bones and cut meat into small pieces; return meat to soup.
2. Meanwhile, sprinkle cabbage with salt and let stand while soup is cooking. Pour boiling water over cabbage and drain thoroughly.
3. Add drained cabbage to soup when meat is tender. Cook, uncovered, over low heat about 45 minutes. Add sugar and lemon juice; cook 15 minutes longer.
4. Meanwhile, melt fat in a skillet; add flour. Stir over medium heat until flour becomes a deep brown. Gradually add some of the soup, stirring until smooth. Bring to boiling; cook 2 minutes, stirring constantly. Slowly pour flour mixture into soup, stirring constantly to prevent lumping.
5. Add more salt or sugar to taste, if desired. Pour into individual

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Cabbage Soup Recipe