Classic and Scrumptious Cabbage and Flanken Soup
There is never a drop of this soup left. In fact, as I make it the family is ladling it out to make sure I’ve made it just right...or so they
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.kosher.com.
Cooking tools:
- Immersion blender
- Stand blender
- Dutch oven
- Six-quart pot
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring spoon
- Tongs
- Mixing bowl
- Stove
- Colander
- Spoon
Ingredients
- 3 tablespoons olive oil, divided
- 2-3 pounds boneless flanken, cubed
- 3 tablespoons minced garlic or 9 cubes Gefen Frozen Garlic
- 1 cup finely chopped onion (about 3 medium)
- 1 cup thinly sliced carrots (about 2 medium)
- 28 ounces Tuscanini Crushed Tomatoes
- 1 cup Tuscanini Tomato Paste
- 1/2 cup Glicks Ketchup
- 1/2 cup brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds cabbage (tougher outer leaves removed), sliced into 1/4-inch ribbons
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
