Cabbage and Short Rib Soup
Photographer: Penny De Los Santos. Food Stylist: Chaya Rappoport. Prop Stylist: Amanda Dell.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
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
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