Jewish Recipes
Borscht, Sweet and Sour Cabbage Recipe
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Borscht, Sweet and Sour Cabbage - pareve

2 lb. head of cabbage

9 cups vegetable stock

1 1/2 cups onions, finely diced

1/2 cup carrots, finely diced1/4 cup celery, finely diced

1 can (28 oz) tomatoes

8 ginger snaps, crumbled

2 teaspoons salt1/2 teaspoon celery salt

1/2 teaspoon dill weed

1/4 cup brown sugar

1 teaspoon sour salt (citric acid)

Cut the cabbage into quarters, remove the core and any limp outer leaves. Shred cabbage.

Bring the vegetable stock to a boil in a large saucepan. Add all the ingredients except the sugar and sour salt. Reduce heat and cover. Simmer for 1 1/2 hours .Add the sugar and sour salt. Continue cooking, covered, for 15 minutes. Taste and, if necessary add more sugar, sour salt, and salt.

Continue cooking, covered, 15 additional minutes.

Source: Karen Selwyn


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