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    You are in: Home / Recipes / Mel Markon's Sweet-And-Sour Cabbage Soup Recipe
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    Mel Markon's Sweet-And-Sour Cabbage Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Alan in SW Florida's Note:

    Mel Markon's was an old Southside Chicago delicatessen, which has long since closed. This is the best Jewish-style cabbage soup I've found. Source: Gourmet Magazine December 1980.

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    Units: US | Metric


    1. 1
      Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
    2. 2
      Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.

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    Ratings & Reviews:

    • on May 30, 2007


      I used stew meat instead of short ribs to lower the fat. I also added sliced carrots and golden raisins. I found simmering the soup for 60 minutes after adding the cabbage instead of 30 improved the taste and consistency.

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    • on December 06, 2012


      Very Good Easy to make. Just like the original I use to have at Markons on Lincoln Park West in the 80s. Used sirloin top roast instead of the short ribs cut in small pieces and used beef broth. Otherwise as is. Yum!!!

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    • on January 26, 2012


      Sooo good and very easy! I added a few extras - celery seed, worchestershire, and caraway seeds. Ate it over hot cooked rice. Everyone loved it!

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    Read All Reviews (8)


    Nutritional Facts for Mel Markon's Sweet-And-Sour Cabbage Soup

    Serving Size: 1 (436 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 362.7
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 10.8 g
    Cholesterol 51.7 mg
    Sodium 1059.0 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 3.2 g
    Sugars 19.7 g
    Protein 11.9 g

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