Sweet & Sour Cabbage Soup
© 1997—Updated 2017
Vegan—2 Carb Choices

This soup is full of nutritional value. We think you’ll really enjoy it.

Serves: 6 to 8

Nutritional Information

Sodium Per Recipe:
527.8 mg
Sodium Per Serving (8):
66 mg
Sodium Per Serving (6):
88 mg


Nutrient Data for 6 Servings
Calories: 270
Sodium: 87.97 mg
Fiber: 2.84 g
Protein: 8.62 g
Carbohydrate 35 g
Cholesterol: 5.14 mg
Calcium: 49.8 mg
Potassium: 506.6 mg
Total Fat: 11.1 g
Saturated fat: 0.5 g
Monounsaturated fat: 0.2 g
Polyunsaturated fat: 0.2 g

Nutritional Data 8 Servings:
Calories: 203
Sodium: 65.98 mg
Fiber: 2.13 g
Protein 6.465 g
Carbohydrate: 26.3 g
Cholesterol: 3.86 mg
Calcium: 37.3 mg
Potassium: 380 mg
Total Fat: 8.3 g
Saturated fat: 0.4
Monounsaturated fat: 0.1 g
Polyunsaturated fat: 0.2 g
Ingredients

  • 1 3.5 pound fresh lean beef brisket, cooked in crock pot (sodium value of amount used counted below)
  • 1 quartered medium onion (for crock pot) (3.3 mg)
  • 1 ½ cups bottle no sodium water (0 mg)
  • Prepare above according to instructions below
  • 1 tablespoon olive oil (trace)
  • 1 chopped medium onion (for sautéing) (3.3 mg)
  • 6 tablespoons brown sugar (32.3 mg)
  • 1 bay leaf (.137 mg)
  • 1 teaspoon garlic powder (.737 mg)
  • ¼ cup red wine vinegar (.6 mg)
  • 4 cups your brisket broth* (170 mg)
  • 4 cups filtered water (trace)
  • 1 cup fresh carrot, sliced on the diagonal (38.5 mg)
  • 1/3 cup golden raisins (6.534 mg)
  • 1 14 ounce can no salt added diced tomatoes (105 mg)
  • 3 tablespoons lemon juice (.45 mg)
  • 2 cups shredded cabbage (25.2 mg)
  • 3 tablespoons cornstarch (1.16 mg)
  • 8 ounces diced fresh beef brisket (not corned beef) from a 1 ½ pound crockpot cooked brisket (138.9 mg)


  • Prepare brisket first. This will take about 6 hours in a crock pot. Quarter a fresh onion and lay in the crock pot as a bed for the brisket. Add in 1 ½ cups water and the brisket. Cook on high setting for 5 to 6 hours. When done, remove meat and onions, measure broth up to 4 cups, defat the broth either with a spoon, by chilling it then scraping off the fat or by using a defatter. Reserve this liquid for the soup.

    To prepare the soup first sauté the diced onion in a large stockpot using the olive oil. Sauté until translucent. Add in the brown sugar and caramelize. When onions are ready, add 1 quart of brisket broth and 1 quart of water. Add in carrots, raisins and tomatoes and bring to low boil over medium high heat.

    Make a paste with lemon juice and cornstarch. Add this to the soup and cook for 2 minutes at medium high heat. Add in cabbage, cover and simmer for 15 min.

    Serve hot with a toasted low sodium dinner roll.

    To use the rest of the cooked brisket, see our Brisket In Pasta (with Zinfandel Sauce) recipe.

    *Commercial unsalted beef broth would contain 600 mg of sodium while this version contains only 170 mg per 4-cuts.


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