Recipe by Amy Stopnicki

Amy’s Cabbage “Stoup”

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

40 Minutes
Diets

No Diets specified

This soup is delicious served with crostini, over pasta, or enjoy it on its own!

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Ingredients

Amy's Cabbage Stoup

  • 20 meatballs, already cooked

  • 1 cup steak or brisket or flanken, cut into 1-inch chunks

  • water to cover (approximately 1/2 cup)

  • salt, to taste

  • pepper, to taste

Directions

Prepare Amy’s Cabbage Stoup

1.

In a six-quart pot, heat oil on medium-high heat. Sauté pepperoni and cabbage for five to six minutes.

2.

Add tomato sauce, borscht, cider vinegar, and sugar and bring to a boil.

3.

Add meatballs, your cup of meat, and water and simmer for 20 to 30 minutes. Season with salt and pepper.

Amy’s Cabbage

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ester
ester
1 year ago

This was a fantastic recipe! I made it after yom tov using all my assorted leftovers and it was yum! I loved this idea. Such a resourceful way to use the leftovers and create a fresh, delicious meal