From Roger Greene
[Ed.: This was so good someone described it as “cabbage candy.”]
1/4 c vegetable oil
1 large yellow onion, coarsely chopped
1 clove garlic, minced
1 lb. Flank steak, well trimmed of fat
salt and fresh-ground pepper to taste
lemon pepper, to taste
1 tsp caraway seeds
8 c beef broth
1 lb tomatoes, canned with juice
1 8 oz. can tomato sauce
1/3 c fresh lemon juice
1/4 c dark brown sugar
1/4 c golden raisins
1 head Savoy cabbage or regular green cabbage, cored and cut into shreds 1/2” wide
2 bay leaves
4 tsp fresh parsley, chopped
2 Tbsp fresh dill, chopped
sour cream or yogurt (optional)
In a large pot, warm the oil over low to medium heat. Add onion and garlic and sauté until translucent, 2-3 minutes. Lightly season the flank steak with salt and pepper, add to pan and sauté 2-3 minutes on each side, turning once, until lightly browned.
Add stock and deglaze the pan by stirring and scraping to dislodge any browned bits. Add the diced tomatoes and tomato sauce. Then add the lemon juice, sugar, raisins, cabbage, lemon pepper, caraway seeds, and bay leaves. Raise the heat and bring to a boil. Reduce the heat to low, cover partially and simmer gently until the meat is tender, about 1 hour.
Discard bay leaves. Remove the meat from the pot and, using a sharp knife and fork, cut and tear it into coarse, bite-sized shreds. Stir meat back into soup; add chopped parsley and dill. Taste and adjust seasoning if necessary. Ladle into bowls and top with a dollop of sour cream or yogurt if desired.