CHEF JEFF — ONE BYTE AT A TIME: Russian Cabbage Soup

This one-pot meal will feed an army.

Russian Cabbage Soup

2 to 2½ pounds cabbage, cored, cut in bite-size chunks

1 flanken, 2½ to 3 pounds

1½ pounds soup bones

1 16-ounce can whole tomatoes

1 large onion chopped fine

2 carrots, peeled and grated

1 16-ounce can tomato puree

3 teaspoons sour salt

1½ cups sugar

3 teaspoons minced fresh garlic

Salt to taste

Place cabbage, bones, flanken in large pot. Add whole tomatoes, onion, carrots, enough water to cover cabbage. Add remaining ingredients, bring to boil. Reduce heat to simmer; cook 2½ to 3 hours, until flanken is tender. Remove bones from pot, cut flanken into pieces before serving.

Yield: 16 1-cup servings.

Approximate nutritional analysis per cup: 255 calories, 38 percent of calories from fat, 11 grams fat (4.6 grams saturated), 41 milligrams cholesterol, 11.8 grams protein, 28.9 grams carbohydrates, 3.5 grams fiber, 162 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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