• 2 lb. cabbage, shredded
  • 1 large onion, diced
  • salt to taste
  • 2 or 3 lb. brisket
  • 2 quarts boiling water
  • 1 carrot, diced
  • 1/2 cup vinegar or lemon juice
  • 4 tablespoons brown sugar
  • Thickening:
  • 1 tablespoon flour
  • 1 tablespoon shortening
  • 1/2 cup soup


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 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 the meat is tender. Make a thickening of flour and shortening, adding 1/2 cup soup, stirring until smooth. Add this 15 minutes before serving time.

Serves 6.

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Submitted 6/13/05.
Source: Jewish Cookery, by Leah W. Leonard
Submitted By: Rick Smith
Sweet and Sour Cabbage Soup