A bit of a walk down memory lane--I picked up my grandmother's copy of Jewish Holiday Cooking, and her handwritten recipe for cabbage soup fell out. It was a shock to see her loopy, slanting handwriting after so long. Nana was obviously telling me "you're sick! You need soup!" So of course I had to make the soup. I cut down on the meat, used broth instead of water to compensate, and added some balsamic vinegar for the sweet-sour taste so I could cut down on the sugar. Nana wouldn't mind. If you're freezing some of this, leave out the potatoes--just cook some in boiling salted water, and add to the portion you won't be freezing.
Now all I need is the wide, chipped mismatched china bowl.
And I'm still looking for her date ball recipe.
Nana’s Sweet and Sour Cabbage Soup
1 pound brisket or boneless short rib, most fat removed, cut into small pieces
2 onions, chopped
5 carrots, peeled and chopped
3 stalks celery, chopped
3 parsnips, peeled and chopped
2 boxes low sodium beef broth
1 large can ground tomatoes
2 cups water
1/2 cabbage, thinly sliced
2 potatoes, peeled and chopped
2 Tbs.balsamic vinegar
3 Tbs. chopped dill
salt and pepper
In a large soup pot, brown the meat. Sprinkle with some salt. Add the onions, carrots celery and parsnips.Stir around. Add the tomatoes and broth. Simmer for 1 hour.
Add another 2 cups water and the cabbage. Simmer for another 1 1/2 hours.
Add the potatoes, simmer another 1/2 hour. Everything should be very "tendah." Add the rest of the ingredients, and taste. It should have a pleasantly sweet and sour taste. Add more balsamic or sugar and lemon to taste.
Let sit in fridge a day before serving for best flavor. Eat with bread, and a dollop of sour cream if you wish. Send everyone home with leftovers.