I absolutely love the sweet and sour cabbage soup from any good Jewish deli, but I couldn't find a straightforward recipe that didn't require flank steak or some other meat. <br /> <br />I also wanted to use up all the floating extra veggies in my crisper (one carrot here, two stalks of celery there, you know the deal). The secret ingredients are sauerkraut and piloncillo (which I had bought long ago for a picadillo experiment) but other than that this recipe is so flexible you could play around all sorts of variations. A great way to clean out your fridge. Makes a huge pot and I've been eating it all week.

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