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3 to 4 teaspoons Tuscanini Light Olive Oil
1 medium onion, diced
1 large carrot, sliced in rings
1 medium zucchini, cut in chunks
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 (16-ounce) bag shredded green cabbage
64 ounces Tuscanini Tomato Juice
3 to 4 tablespoons sugar, to taste
1 pound flanken
2 cups sauerkraut
Kosher salt, to taste
freshly ground pepper, to taste
Heat oil in a six-quart saucepot. Add onions and sauté until translucent. Add carrots, zucchini, garlic, and cabbage. Continue to sauté until soft.
Add tomato juice. Season to taste with sugar. Add flanken and sauerkraut and two to three cups water. Season with salt and pepper.
Cook on medium heat for one hour 30 minutes. Taste and add salt or sugar to your preference. Break up flanken and serve.
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