Un-stuffed Cabbage Soup - Joy of Kosher

Un-stuffed Cabbage Soup

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A classic, Cabbage Soup recipe that will even have teenagers asking for more.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8 servings ServingsServings


  • 1 pound:stew beef, cubed
  • 1 tablespoon:olive oil
  • 1 (16-ounce) bag :shredded white cabbage
  • 1 (16-ounce) can:crushed tomatoes
  • 2 cups:tomato sauce
  • 3 cups:water
  • 2 tablespoons:lemon juice
  • 2 tablespoons:white vinegar
  • 1/2 cup:light brown sugar, packed
  • 1/4 cup:granulated sugar
  • 1/2 teaspoon :onion powder
  • 1 tablespoon :sea salt



  1. Rinse meat and pat dry. In a 6-quart stockpot, heat olive oil and brown beef over medium heat for 2 minutes, stirring.
  2. Add cabbage, tomatoes and tomato sauce, water, lemon juice, vinegar, both sugars, onion powder and salt.
  3. Bring to boil. Skim off any foam and discard.
  4. Reduce to a simmer, cover and cook for at least 2 hours. Longer is fine; you really want the flavors to mellow. Ladle into bowls and serve.

This recipe is a classic. When I put the word out that I was doing a cookbook, I got three versions of it and I rolled them all into one. We tested it on a bunch of 14-year-old boys and they were licking their bowls and asking for seconds.

It is a sweet recipe so you can use less sugar if you prefer and/or add a teaspoon of pepper for an extra kick.