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Jewish Cabbage Soup



  • 1 head cabbage, chopped
  • 1 large can tomatoes, crushed or
  • 1 large can crushed tomatoes
  • 1 large can tomato paste
  • 1 can tomato soup/tomato sauce
  • 2 onions, quartered and sliced
  • 1 can or jar tomato sauce
  • 1/2 cup brown sugar or to taste
  • Lemon juice to taste
  • Basil
  • Pepper
  • 2 to 4 cups water


  1. Put everything except sugar and juice in a pot on a low flame for 1 hour.
  2. Add sugar and lemon to taste and cook 1/2 hour longer.
  3. Also good if you add meatballs and/or serve it over rice.

Posted at Recipe Goldmine by Lior 6-6-02.


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