Thursday, December 1, 2016

{soups-salads-and-salad-dressings} Mom's Cabbage Soup


Jim finds out the doctor’s recommendations about his back today.  Say a prayer for him please.

Mom's Cabbage Soup

Yield: 8 servings

1-1/2 pounds short ribs

2 tablespoons oil

1 large onion, sliced thin

7 cups water

1/2 small head cabbage, sliced thin

12 whole allspice berries

2 (14-1/2-ounce) cans stewed tomatoes

1/4 cup plus 1 tablespoon brown sugar

1/4 cup red wine vinegar

1/4 teaspoon black pepper

1/2 teaspoon ground allspice

1. Trim the fat from the ribs. In a large pot or Dutch oven, heat oil over medium-high heat. Add ribs and onions, season with salt and pepper, and cook until the beef is browned on all sides and the onions are translucent, about 8 minutes. Pour out the fat.

2. Add water, cabbage and allspice berries. Bring to a boil, then lower the temperature and simmer 30 minutes, skimming foam off the top when necessary.

3. Break up tomatoes with your hands or in a blender. Add tomatoes, brown sugar, vinegar, pepper and ground allspice. Bring to a boil, lower temperature and simmer until meat is completely cooked and has pulled away at least ½ inch from the edge of the bone, about 30 minutes. Taste and correct for salt and pepper. If the broth is too weak, continue simmering until the flavors are more concentrated.

Per serving: 188 calories; 7g fat; 2g saturated fat; 20mg cholesterol; 8g protein; 22g carbohydrate; 16g sugar; 3g fiber; 312mg sodium; 73mg calcium.




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