> Next time make your own, cabbage soup couldn't be easier, practically
cooks
> itself.
>
> Starting with a two pound chunk of flanken is traditional, but any cut
of chuck
> will do just fine. Brown the meat, add two cans crushed tomatoes in
puree,
> lotsa black pepper, a bit of salt, and two tomato cans water. Bring to
boil,
> then lower heat to a slow simmer.... cook about an hour. Then add the
head of
> shredded cabbage and simmer another half hour. Then add a couple diced
carrots,
> a handful of raisins, and a few diced potatoes, simmer until veggies are
> tender. Skim excess fat, adjust salt, and serve with a chunk of meat in
each
> bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage
soup...
> a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup
diet - twice - and have never looked at it since. This
recipe.......almost....... makes me want to try it again!
E.