Hannah's Sweet & Sour Cabbage Soup Recipe

Shalom! my friend, and may all the blessings of Hanukkah be yours! Thanks for your kind words. I also have the warmest memories of a little deli called Morry's on the corner of Broadway and Roscoe in Chicago. I was a young apprentice, had little money and shared a studio apt around the corner with a good buddy who was also overworked and underpaid. For me, a greatest pleasure were my late evening dinners consisting of a bowl of Morry's Sweet & Sour Cabbage and 2 grilled-to-perfection kosher franks. All I could afford and I never tired of it. Still, these many years later, I treasure the memory.

Shalom! my friend, and may all the blessings of Hanukkah be yours! Thanks for you kind words. I also have the warmest memories of a little deli called Morry's on the corner of Broadway and Roscoe in Chicago. I was a young apprentice, had little money and shared a studio apt around the corner with a good buddy who was also overworked and underpaid. For me, a greatest pleasure were my late evening dinners consisting of a bowl of Morry's Sweet & Sour Cabbage and 2 grilled-to-perfection kosher franks. All I could afford and I never tired of it. Still, these many years later, I treasure the memory.

Hi Chef Amos, thank you for this post.

In Chicago there was a wonderful Kosher restaurant / deli, Ashkenaz, I believe one job requirement was being a Jewish Grandmother, I was lucky enough to be their handy "boy", even in my early teens I had the reputation of "he can fix anything" as well as busting suds, only loving and wonderful people worked there.

By the ingredients I can just taste it and I'm comfortable already, just like the first spoon of Ashkenaz Cabbage Soup, there were some differences, no ginger snaps and half the broth was chicken stock.

Chef Amos, I thank you so much, you have consistently taken me back to Grandmas kitchen and My Chicago of the 50's & 60's.

I would really like to post some of my and Grandma's recipes but when I call 'em up out of memory and look as yours, I just feel like I would be plagiarizing you, this goes totally against my grain as much as having the unmitigated chutzpah to call myself a chef, I haven't earned that privilege.