cabbage soup with flanken from The Jewish Kitchen

Cabbage Soup with Flanken

The meat is tender, the cabbage is soft, and the seasonings and the tomatoes give this soup an extra kick of flavor.
Course Soup
Cuisine Jewish
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings


  • 1 1/2-2 lbs. Kosher Flanken
  • 1 48 ounce can of Tomato Juice
  • 1 29 ounce can of Crushed tomatoes
  • 1 1/2-2 lbs. head of cabbage, shredded
  • 1 juice of a large lemon
  • 2 small onions, chopped
  • 2 large carrots, cut into large chunks sweet potatoes can be substituted
  • 1 large apple. peeled, and cut into large chunks
  • 1 tbsp. vegetable or canola oil
  • 2+ tbsp. brown sugar to taste


  1. In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste.
  2. Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread.