Cabbage Soup with Brisket

📍 Where this dish comes from: Jerusalem, Israel · Mahane Yehuda Market
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This is a soup built for patience — brisket braised low and slow until it falls apart, simmered right alongside cabbage that soaks up all the same rich broth. It’s substantial enough to be the entire meal rather than a starter.

What You’ll Need

Cabbage Soup with Brisket

Tender chunks of brisket simmered with cabbage in a savory, slightly sweet tomato broth.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Course: Soup

Cuisine: Jewish

Servings: 6 servings

Calories: 310kcal

Ingredients

• 1 1/2 lbs beef brisket cubed
• 2 tbsp olive oil
• 1 onion diced
• 1/2 head cabbage chopped
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 tbsp granulated sugar substitute
• 2 tbsp lemon juice
• Salt and black pepper to taste

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Instructions

• Heat olive oil in a large pot over medium-high heat. Brown brisket in batches, about 5–6 minutes. Remove and set aside.
• Add onion to the pot, cooking 5 minutes until softened.
• Add cabbage and cook 3–4 minutes, until it begins to wilt.
• Return brisket to the pot along with diced tomatoes and broth.
• Simmer, covered, 1 hour 15 minutes to 1 hour 30 minutes, until brisket is fork-tender.
• Stir in sugar substitute and lemon juice.
• Season with salt and pepper and serve hot.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 18g | Fiber: 3g

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Health Benefits

• Brisket is a rich source of protein and iron, particularly after a long, tenderizing braise.
• Cabbage provides fiber and vitamin C at a very low carb cost.
• A one-pot meal that reheats well, making it practical for meal prep across a busy week.