Cabbage soup, Russian style. Blogfinger photo. 2014. Click to enlarge.

By Eileen Goldfinger, food editor @Blogfinger.net

1 large head green cabbage, slice into 2-3 inch pieces

2 24 ounce jars marinara sauce

4 24 ounce jars water

1/4 cup sugar

1/4 cup freshly squeezed lemon

2 medium onions, diced

1/2 teaspoon freshly grated black pepper

salt to taste

2-3 pounds short ribs, trimmed of fat

6 tablespoons vegetable oil

In an 8 quart stock pot heat oil on medium low. Add short ribs and brown on all sides. Remove ribs from pot and set aside. Add onion and cook until it wilts.

Next add marinara sauce, water (use the marinara jar for measurement), lemon, salt and pepper. Stir and cook until liquid begins to simmer. Add cabbage and short ribs, then stir.

Place lid askew on pot and cook at a simmer for 2 hours or until meat is ready to fall off the bones.

Serve with boiled potatoes and Russian rye bread.*

Serves 4

* We like Pechters Russian rye bread (made in Harrison, NJ) with seeds, purchased at Wegmans. It’s not packaged, it is displayed at the fresh bread section

THE GRASCALS  featuring music from the Andy Griffith show  “Boil Them Cabbage Down”