On Saturday, June 12, 2021 at 12:08:02 PM UTC-5, Sheldon wrote:
> You don't need the cookies, powdered ginger works better. For sour
> use a fresh lemon, for sweet I use raisons. I make a huge pot of
> cabbage soup in the cold weather when my giant cabbages are ready to
> harvest... actually it's sweet and sour stuffed cabbage soup... I fill
> an 18 qt. pot. Stuffed cabbage and the soup freeze well. The outter
> leaves get stuffed, the smaller inner leaves become part of the soup,
> nothing wasted. I also like chopped sauted cabbage and wide egg
> noodles, buttered.

We're talking about two very different soups. Yours sounds good too.

Trying to replicate my long-gone deli soup I tried many things including lemon juice, and dried ginger. Not very close.

Years ago, when I stumbled on a NY Times cabbage soup recipe I was surprised how similar it was.

The key ingredients were ginger snaps, Rokeach sour salt, and (lots of) sugar.

I don't make that version very often, but when I do it brings back pleasant memories of the long-gone deli.

I, too, am a big fan of stuffed cabbage and make it several ways.

My favorite is to wrap the filling in sour cabbage leaves, Balkan style.

I buy a whole head of fermented cabbage (kiseli kupus), like spherical sauerkraut. Good stuff.

Haluski -- cabbage and noodles -- is a satisfying meal, especially when kitchen stocks are low. Was mentioned here recently.