Recipe provided by Sylvia Mitwol of the West Orange Chapter.
Cabbage Soup
Ingredients:
| 1 | head of Cabbage (3-4 lbs.) |
| 1 | large Onion |
| 2 | cans of Tomato Soup |
| ½ | tsp. Sour Salt |
| 1-1½ | tsp. Sugar (to taste) |
| 1½ | lbs. Flanken |
| Salt (to taste) | |
| Pepper (to taste) |
Directions:
Shred cabbage into a large pot.
Add sliced onion.
Cube flanken and add to above.
Add 2 cans of tomato soup, 3½ cans of water, sour salt, salt, pepper, and sugar.
Simmer over low flame for 10 minutes.
Cook on medium fire for 1½ - 2 hours.
Serve with Pumpernickel Bread.