Recipe provided by Sylvia Mitwol of the West Orange Chapter.
|1||head of Cabbage (3-4 lbs.)|
|2||cans of Tomato Soup|
|½||tsp. Sour Salt|
|1-1½||tsp. Sugar (to taste)|
|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.