Recipe by Brynie Greisman

Meaty Cabbage Soup

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Meat Meat
Easy Easy
20 Servings

No Allergens specified

2 Hours, 30 Minutes

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.


Main ingredients

  • 1 and 1/2 bags (approximately 1 and 1/2 lbs, or 600 grams) shredded cabbage

  • 1 and 1/2 liters (1 and 1/2 quarts) Gefen Tomato Juice

  • 4 ounces (100 grams) Gefen Tomato Paste

  • 2–3 Cortland apples, peeled and thinly sliced (or any other sweet and sour apple)

  • 1 strip flanken, up to 1 pounds (450 grams)

  • 1–2 marrow bones

  • 1 turkey neck

  • juice of 1 lemon (approximately 3 tablespoons)

  • 1/2 cup sugar

  • 1 and 1/2 tablespoons salt, or to taste


Make the Soup


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.


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.
Meaty Cabbage Soup

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