Succos is one of my most favorite times of year. I love the smell in the air, the breeze in my hair, the fall harvest and the brilliant autumn leaves. The crisp air is the perfect backdrop for this warm, hearty soup. With cabbage, apples, tomatoes, onions and flanken in a sweet tomato broth, this bowl of goodness is sure to be a star at your Yom Tov table. The more you cook this soup, the better and thicker it becomes, so don’t mind rewarming it for several meals!
Bubby’s Cabbage Soup with Flanken
1 medium head of cabbage, sliced
1 onion, sliced
2 green apples, peeled and diced or grated
2 soft tomatoes, diced
1/2 cup golden raisins
2 pieces flanken
2 marrow bones
3 15 oz. cans tomato sauce
7 canfuls of water
1/3 cup sugar, or to taste
salt and pepper, to taste
juice of 1/2 lemon
Add all ingredients to the pot and bring to a boil. Lower the heat and simmer for a few hours, until the broth has thickened and the meat has softened.
35 thoughts on “Bubby’s Cabbage Soup with Flanken”
I love cabbage soup! I went to buy all ingredients as soon as I read this post :)
As is customary Simchas Torah, I made cabbage rolls(halipchus)filled with a meat and rice mixture. I based my recipe on this one and it came out delicious! The flanken came out soft like butter and really flavorful!
I love cabbage. Really love cabbage. Could eat it every day. Thanks for the recipe!
Me too! Working on a cabbage salad as we speak….You’re very welcome!
do you cook this covered? it doesn’t say
this looks soo delicious! i am wary of the apples and raisins…how necessary are they?
You can leave them out, it won’t make too much of a difference.
Hi, I am looking at your Cabbage soup, and I was wandering if you can help me in regard to sauerkraut I just made.
I had about 8 heads from my garden and decided to make sauerkraut, but I added too much salt and now I am not able to taste it since it is so salty. do you think I can save it by rinsing it with water few times, and place it with a fresh brine?
Hi Yael, thanks for visiting! I’ve never made sauerkraut before but to my knowledge, if you’ve oversalted the batch, you need to start again from scratch. If you rinse the cabbage and start with a fresh brine, your kraut will still be salty and I don’t even want to think about how much sodium it will have. (Unless you asked right after you poured the salt and you didn’t give it a chance to sit, then that’s another story.)
A reliable recipe is 5 pounds of cabbage to three tablespoons of salt. I make it all the time
Add some ginger spice to allievate body gas
I tried this in a crockpot for Shabbos and the broth never thickened, the broth was really watery. I cooked it for 24 hours on low. Any tips/success with this in a crockpot?
I made this soup in my crockpot for the first time this week as well and was very unhappy with the consistency. I would recommend simmering gently in a pot for several hours until slightly thickened.
Can this be made savory or even a little spicey? I’d keep the apples but sugar is out!
If you leave the sugar out and add a splash of vinegar, it will be savory and slightly tangy.
My mother’s secret ingredient for cabbage or vegetable soup was 3 cloves. It creates a savory full round flavor without heat. Most people won’t be able to identify the cloves because the flavors meld so well with the tomato, cabbage and beef.
Really interesting! I’ll have to try it!
Hi- Is there anything I can replace the marrow bones with? They gross our family out but I don’t want to loose out on the taste..
Not really. The marrow bones help give the soup some body, but you can just leave them and simmer for longer to thicken it up.
What is Flanken, please !
flanken are a cross section cut of short ribs. You can sub short ribs in the recipe.
What size cans for the 7 cans of water? The only cans I see are the 15oz one from the tomato sauce. Please advise.
Thank you and Shana Tova!
I use the 15oz. cans to measure.
Hi, I have been following you for awhile. I just made this soup and it is wonderful and easy. It is similiar to my Grandma Minnie’s who lived with me while I was growing up. She added 6 ginger snaps to the ingredients. I think that it helps to thicken the broth and adds an Umami (is there such a thing in Kosher cooking?) quality.
Thank you so much for your interesting blog and instagram.
wow gingersnaps in the soup sounds so interesting!!
If i plan to serve this chag on Saturday night, can i cook it friday and leave it on low? or how should i store it till i heat it up?
the longer this soup cooks the better it gets!
Can you use shredded cabbage from a bag in this recipe?
You can but I prefer fresh cabbage.
My mother-in-law used to make a side sweet n sour cabbage dish (not soup) with cabbage, flanked, apples and raisins and cinnamon. Do you know a recipe for this one?
No I’ve never heard of it but it sounds delicious!
My grandmother used to use sauerkraut in her soup. She used to say it made it sweet and sour.
Have you ever tried it? I was also wondering if I could use canned tomatoes instead of fresh ones.
Love that! Yes canned tomatoes would work.