Make Your Own Cabbage Soup Mix
This is my version of an old favorite German family recipe. Use sucralose or other sweetener instead of white sugar if you wish. There is almost no taste difference in sweet and sour recipes such as this one. Using Corned Beef Brisket gives the soup excellent texture and flavor.
Cabbage Soup Dry Mix
1/4 cup white sugar
1 tablespoon dried garlic, minced
1 tablespoon sweet Hungarian paprika
2 teaspoons lemon powder*
2 teaspoons dried dill
3 cups dried cabbage, shredded
1/2 cup dried onion, chopped
1/4 cup dried celery, chopped
1 cup dried tomatoes, diced or 1 cup dried chunky salsa**
*2 tablespoons lemon juice or 1 lemon, juiced can be substituted at cook time
**2 cups fresh salsa can be substituted at cook time
- Add all ingredients to a quart-sized Mason jar or Food Saver-type pouch in the order listed.
Tip: To cut the amount of air in a jar and fit more into it, shake the jar (with the lid on) and press the food down gently. if necessary. You’ll be surprised how much will actually fit into the jars.
- Label and date jar for storage. Add the Recipe to the label for further convenience.
- Vacuum Seal jar or pouch.
- Pantry stable for up to 1 year if stored properly. Store in a cool, dry place. You may also re-seal product in a vacuum type storage bag or Mylar for extended storage, up to 2 years.
Sweet-n-Sour Cabbage Soup
1 Pantry Packet Cabbage Soup Dry Mix
8 cups water or beef stock
1 pound corned beef, cooked and shredded (or use recipe below)
Salt and freshly ground black pepper to taste
2 tablespoons Tomato Powder or tomato paste
- Add cabbage soup mix and liquid to a large pot and bring to a boil for 10 minutes.
- Add remaining ingredients and simmer until vegetables are tender, about 1 hour. If soup becomes too thick, add more liquid.
- Serve and enjoy!
Homemade Braised Beef Brisket
Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it’s done.
1 (5 pound) flat-cut corned beef brisket*
2 tablespoons hot water
1 tablespoon Mirepoix Powder
1 tablespoon Mushroom Powder
2 tablespoons Bragg’s Amino Acids or browning sauce (such as Kitchen Bouquet®)
1 tablespoon olive oil or other vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water
*Though few cuts can top brisket for flavor, you can substitute other cuts when making this recipe, including a boneless chuck roast or a blade roast.
- Preheat oven to 275°F (135°C).
- In a small heat-proof bowl mix mirepoix powder, mushroom powder, and hot water with a fork. Allow to cool. Add Bragg’s Amino Acids or browning sauce, mixing thoroughly.
- Discard any flavoring packet from corned beef. Brush brisket with sauce on both sides. Refrigerate and allow to soak into meat for 1 hour.
- Heat oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack placed in a roasting pan. Scatter onion and garlic slices over top of brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
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