On the menu tonight – Sweet and Sour Cabbage Soup with Brisket!
I saw this dish on Diner’s Dives and Drive-ins and thought it looked and sounded great. Guy was at a deli, Sherman’s Deli & Bakery in Palm Desert, and this was one of the dishes they featured. I already had some pre-cooked brisket on hand and figured I had to make it.
When I saw how easy it was to make, I figured I would have to give it a try. The only thing you have to cut is the cabbage and the brisket. Everything else is just measure and put in the pot.
The next time you’re looking for looking for a comforting bowl of soup, I hope you will give this one a try!
Sweet and Sour Cabbage Soup with Brisket
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Loading...Sweet and Sour Cabbage Soup with Brisket
Ingredients
- 1 head of green cabbage, cut into chunks
- 1 Tbsp (or cube) of beef bouillon (I used Better than Bouillon)
- 2 cups diced tomatoes
- 2 cups tomato sauce
- 3 Tbsp brown sugar (light or dark)
- 1 tsp granulated garlic
- 1 tsp Kosher salt
- 1 tsp freshly ground pepper
- 1/4 tsp ground cloves
- 1/4 tsp sour salt (citric acid)
- 1 lb cooked beef (leftover brisket or roast beef is perfect)
Instructions
Cut the cabbage in to chunks (bite-sized pieces)
Add the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt pepper, cloves, and sour salt to a large pot / Dutch oven
Bring to a boil, then reduce to a simmer for 1 hour
Add the beef and continue to simmer for 1 more hour
Taste, adjust seasoning (if necessary) and remove from heat
Serve and enjoy!
Notes
If you wanted to make this a vegetarian dish, omit the beef.
