| Sweet and Sour Cabbage Soup | ||||||
| This soup was a recipe I made up as I was trying to mimic the sweet and sour cabbage soup at a local diner in the city called "Melrose" If you are ever in Chicago, check it out. | ||||||
Ingredients: 1 beef bone "hock" for soup or use oxtail (optional) 1 gallon of water 2 beef bouillon cubes 3-4 green onions 1 can tomato puree 1 can tomato paste red wine salt & pepper to taste 2 bay leaves 1/2 cup cider vinegar 1/2 cup honey 1/2 cup to 3/4 cup packed brown sugar olive oil 1 1/2 heads cabbage, sliced |
Directions: Heat olive oil in a Dutch oven, sauté green onions. Add the meats and bones, and brown. Then splash red wine to deglaze. Add water. Take some of the water and heat it with beef bouillon dissolved in it, then add this to the pot. Increase heat and put a can of tomato puree, tomato paste, salt, pepper, cabbage, vinegar, bay leaves, honey, cider vinegar and brown sugar. Bring to a boil. Simmer on high for 3 hours, skimming off grease and scum as you go. Serve hot. |
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