My Uncle remembered a cabbage soup his immigrant mother made as a child. All he told me was it had rasins and prunes and short ribs in it. I used Holly's rescipe as a base and I boiled 1 pound of short ribs in 2 quarts water to make the stock leaving the meat in the pot. I also added 1/3 cup prunes and 2 heaping tablespoons of freash grated ginger to the pot about 30 minutes before serving. Rave reviews from my uncle and my husband! Thanks!
I've made this soup twice now with great results. Served with fresh-baked bread (try the "Honey Wheat II" recipe on this site) and sour cream, it's a big hit for cold nights. My Ukrainian-born husband raves about it and loves the sweet-sour zing. He's a little picky and usually turns his nose up at my attempts at Ukrainian fare, but this was a winner!
I love this delicious soup; I put in 1/4C vinegar (instead of 1/2C) and use golden raisins. Sometimes I put in a slightly spicey sausage sliced chunks: I boil sausage pieces in soup for a few minutes at the end before serving. Lovely next day...seems that flavors blend more after reheating. Don't skip the celery seed...adds to the unique flavor!
This cabbage was unbelievably good. It reminds me of the soup my mother used to make before she stated to control sweetenning in her recipes.
we my family truly enjoyed this soup
This recipe has become a favorite for me. A perfect recipe for the busy single (like me.) It's so easy and cheap without a lot of ingredients, yet so tasty! I love the vinegar flavor and follow the recipe exactly, but if you don't like such a strong vinegar flavor it's easy to play with the ratios of sugar or apple butter to vinegar. I sometimes add cranberries too. Thanks for sharing this recipe!
I added 1 lb. Keilbasa to the soup and it was delicious!!
Great sweet and sour flavor. The recipe as is yielded soup that looked just like the picture (more cabbage than soup). I added another quart of broth to get it to the consistence I liked. Then I had to add a little more vinegar and brown sugar.
good recipe....i will cut down on the vinegar and add some cooked beef next time.
The concept is great but even after cutting the vinegar in half the soup was still way to sour for me.
