Bubby’s Cabbage Soup with Flanken

Written by chanie on October 10th, 2011

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!

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24 Comments so far ↓

  1. CRA says:

    I love cabbage soup! I went to buy all ingredients as soon as I read this post :)

  2. Raizel says:

    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!

  3. Princess Lea says:

    I love cabbage. Really love cabbage. Could eat it every day. Thanks for the recipe!

  4. batsheva says:

    this looks soo delicious! i am wary of the apples and raisins…how necessary are they?

  5. yael klein says:

    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?

    • chanie says:

      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.)

  6. harriet says:

    Add some ginger spice to allievate body gas

  7. Frieda says:


    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?

    • chanie says:

      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.

  8. Deirdre says:

    Can this be made savory or even a little spicey? I’d keep the apples but sugar is out!

  9. ayelet says:

    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.

  10. Chani says:

    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..

  11. Barbara says:

    What is Flanken, please !

  12. Abbey Lerman says:

    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!

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