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Borscht, Cabbage w/Flanken IV (M, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 6 to 8

3 to 5 pounds flanken
2 large Spanish onions, chopped
2 tablespoons oil
2 28-ozs. cans tomatoes in puree
1 can water
1/2 cup lemon juice (or to taste)
1/2 cup brown sugar (or to taste)
2 teaspoons salt
1/2 teaspoon ground pepper
4 bay leaves
2 tsp. chopped ginger
1 cabbage, coarsely chopped

Boil flanken for 15 minutes.

In a separate large pot brown onions in oil. Add tomatoes in puree and water and stir.

Put flanken back in pot, cover and cook on top of stove on low heat for 1 hour. Add lemon juice, sugar, salt, pepper, bay leaves, ginger and cabbage and cook for another 1 hour or until meat is tender. Correct seasonings.

Variation: Two cups sauerkraut may be substituted for the lemon juice.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A