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–+ servings

Cabbage Soup with Brisket

Tender chunks of brisket simmered with cabbage in a savory, slightly sweet tomato broth.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 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

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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