Cabbage Soup

Recipe provided by Sylvia Mitwol of the West Orange Chapter.


1head of Cabbage (3-4 lbs.)
1large Onion
2cans of Tomato Soup
½ tsp. Sour Salt
1-1½tsp. Sugar (to taste)
lbs. Flanken
Salt (to taste)
Pepper (to taste)


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.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960