Meaty Cabbage Soup

Brynie Greisman Recipe By
  • Cooking and Prep: 2.5 h
  • Serves: 20
  • No Allergens

This is one of those classic recipes handed down from generation to generation — from my bubby a”h, to my mother, and then to me. I have many fond memories connected to this flavorful soup. It will enhance any Yom Tov seudah. It freezes beautifully, too.

Ingredients (10)

Main ingredients

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Make the Soup

  1. Place all ingredients in an eight-quart pot and cover with water almost until the top. Bring to a boil, lower flame, and cook for two hours. Adjust seasoning if necessary.

Note:

This soup can be made parve as well. First sauté an onion in a little oil and then add all the remaining ingredients except for the flanken, marrow bones, and turkey neck. You might want to add a bit more cabbage and a small amount of tomato sauce for more flavor. Cook for just one hour and 15 minutes.

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