Sweet And Sour Cabbage Soup

Oxmoor House
2 gallons


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3 pounds lean beef for stewing, cut into 1-inch cubes
1 soup bone
3 quarts water
1 large cabbage, shredded
3 large onions, thinly sliced
1 (16-ounce) can sauerkraut, undrained
2 (10-ounce) cans stewed tomatoes, undrained
2 (8-ounce) cans tomato sauce
1 cup firmly packed brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup vinegar


Combine beef, soup bone, and water in a large stockpot; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

Add remaining ingredients; simmer, uncovered, 1 hour, stirring occasionally. Remove and discard soup bone.

Ladle into soup bowls; serve warm.

Created date

February 2010