By Mitch Forman

I guess like most of us, the memories of going to our grandmother’s home are filled with the delicious smell of food simmering on the stove all day.

My Nana, whose family had come from Poland in the early 1900s, was a great cook and she made the best stuffed cabbage! This sweet and sour cabbage soup was one of my favorite foods growing up.
In every restaurant where I cooked, I made this soup and always called it “My Nana’s sweet & sour cabbage soup.” It makes a great, light Friday night dinner, especially when eaten with a loaf of challah—braided egg bread traditionally baked for the Jewish Sabbath!

Ingredients

• One head of green cabbage
• 2 medium yellow onions
• 4 medium carrots
• 64 oz. chicken stock
• 16 oz. beef stock
• 2 (16 oz.) cans diced tomatoes
• 2 (16 oz.) cans tomato sauce
• 1 Tbsp. garlic
• 1 Tbsp. sugar
• 2 oz. red wine vinegar
• Salt to taste
• Pepper to taste
• 1 challah (braided egg bread)

Directions

Place chicken and beef stock in a medium stock pot and bring to a boil. Then slice the onions, carrots and cabbage and place them in the stock pot too. Cook on medium heat for 30 minutes. After this, add the garlic, chopped tomatoes and tomato sauce. Cook for another 30 minutes on medium heat, at a slight boil. Add sugar, vinegar, salt and pepper to taste, and simmer for one more hour. Serve in bowls with sliced bread or challah, and enjoy! Serves 8-10.