Easy Brisket and Cabbage

Brisket and Cabbage

While you might find this a great substitute for the traditional corned beef and cabbage dish on St. Patrick’s Day, make no mistake, this is not an Irish dish. In fact, the cabbage in this recipe is the star and the meat is used as a garnish.

This was my mother-in-law Betty’s recipe … You know, passed on to me to make my husband very happy. Does this still happen today … mothers-in-law passing recipes to daughters-in-law? I enjoyed it! Her cooking was so different from all I had experienced.

As for my three sons, they are quite good cooks and occasionally they will ask for a recipe. Or better yet, share a recipe with me! In fact, Stephen, where is that barbecue ribs recipe you promised me?

Betty was amazing in the kitchen. I can’t say she was really into cooking all that much when I knew her. But she could put a few ingredients together quickly … I’d think to myself … hmm, really? It was always delicious!

I hope you will enjoy this soup recipe with brisket garnish.


8 Adult servings

2-3 Pounds brisket with excess fat removed
Marrow bones, beef, I used 3 medium pieces
2 Quarts of water
2 Onions-diced (Betty used no onions)
15 Ounce can of chopped tomatoes
One head of cabbage-cut into quarters, core removed, and then sliced about 1/4 inch thick
2 Teaspoons salt and more if needed
1/2 Teaspoon pepper
2 Tablespoons vinegar
1-2 Tablespoons sugar (Betty used 6 T)

Use an eight quart pot. Place meat, bones and water into the pot. Bring to a boil slowly. The fat will foam to the top. Skim the foam off and toss. Turn heat down. Add the tomatoes and onions. Bring to a simmer slowly. Simmer on low for two hours or until the marrow falls from the bones. Add the cabbage, salt and pepper and continue cooking another hour. Add the vinegar and sugar. Simmer another 20-30 minutes.

Serve as a soup.

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