Cabbage and Short Rib Soup — Jewish Food Society

Ingredients

• 3-4 lbs. short ribs, cut into 2” pieces, room temperature
• Kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 large head green cabbage, cored and shredded
• 1 (28 oz.) can whole tomatoes, ½ cup of tomato juice reserved
• 1 (15 oz.) jar sauerkraut, rinsed and drained
• 2 quarts beef stock
• 8 large beef hotdogs, sliced into ¼” rounds
• Juice of 1 lemon