Emma’s Cabbage Soup

1 head of cabbage (2-3 lbs.) 

juice of 1 lemon

1 medium onion 

1 T flour

1 large can of tomatoes, strained 

1 T sugar

butter (for a pareve soup, substitute oil or margarine)

salt

Shred cabbage and cut into squarish pieces. Place in cold salted water and let soak as you sauté the onion, cut up, in butter in a rather large pot until golden brown. When onion is golden brown, squeeze water out of cabbage by the handful and put it in with the onion. Sauté together, mixing until cabbage is tender. Add about 2 quarts of water and boil about ½ hour. Add strained tomatoes, lemon and sugar. Add a little salt. Cook for another 15-20 minutes. Meanwhile, brown flour in about 1 tsp. of butter. Add some of the cabbage to the browned flour, stirring to prevent lumps and then add that to the entire put of soup and cook for a few minutes. Serves 6.

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