Cabbage Soup

• servings: 8 servings

Ingredients

1 large head cabbage, quartered, cored, and thinly sliced

1 teaspoon salt

2 pounds beef short ribs

1 medium onion, chopped

2 (14.5-ounce) cans crushed tomatoes

3 tablespoons lemon juice

1 teaspoon brown sugar

Directions

Place the cabbage in a large bowl and toss with the salt. Set aside for 1 hour.

Drain the cabbage and transfer to a Dutch oven or large soup pot.

Add 6 cups of water, the ribs, and the onion. Bring the mixture to a boil.

Reduce the heat, cover, and simmer for 2 hours. Stir in the tomatoes, lemon juice, and brown sugar, cover, and simmer 20 minutes more.

Remove the ribs with tongs and set aside to cool. When cool enough to handle, trim the meat from the bones, cut it into bite-size pieces, and return the meat to the pot.

Simmer 5 minutes more and serve hot.

Notes

Dolly says: "When Mama used to make the soup, there wasn't any beef around to put in the pot, but it still kept us warm on cold winter nights. Somewhere along the line, I added short ribs because I love them--I'd put them in everything if I could. Simmering the soup with a smoked ham hock is another good idea."