Tomato: All About Tomatoes and How to Save Heirloom Tomatoes

Tomato: All About Tomatoes and How to Save Heirloom Tomatoes

Tomatoes are perfect when they’re ripe and juicy. Along with Sweet Corn, tomatoes – full of flavor -are one of the greatest parts of summer. In this video Ri…
Video Rating: 4 / 5

Question by sanjo: Am looking for a recipe for sweet cabbage soup.?
It is supposed to be a Jewish dish with red cabbage and a lot of onions but only a small amount of liquid. Was sweet tasting. My husband had this years ago and I would love to surprise him with it.

Best answer:

Answer by Mr.Man

This was the first one I saw,there were lots of others

Add your own answer in the comments!

How to Grow Tomatoes, Peppers, and Eggplant: Planting and Growing Organic Heirloom Tomatoes, Sweet Bell Peppers, Chili Peppers, and Gourmet Eggplant
Valuable guide to growing tomatoes, peppers, and eggplant in the home garden…even on your patio, balcony, deck, rooftop, or door…
Campbell’s Tomato & Sweet Basil Bisque Slow Kettle-Style Soups, 15.5 Ounce Microwavable Bowls (Pack of 8)
Everything good takes time. That’s why we slowly simmer the perfect combination of authentic ingredients to make our Campbell


  1. Thanks! I’m seed saving this week. Good to know about doing the
    fermentation step. By the way, that process creates an enzyme that breaks
    down the gelatinous sack around the seed which contains growth inhibitors.
    Doing the fermenting will insure higher yeild & stronger against molds &
    plant enemiee.

  2. I’ve been looking for information about tomatoes :)

  3. Whoa! Yummy!

  4. Thanks for the nice words. I’m hoping folks enjoy the videos. I’m posting
    more every day! Rita

  5. cool, I enjoy tomatoes, thanks for the info on them I did not know this.
    Its a shame you don’t have more subscribers, your videos are of
    high-quality and very descriptive.

  6. I looked that up a while back. But cannot give a great recipe because we do not eat beef.

    However cook the cabbage down with some onions and add about and eight of a cup of brown sugar. Start from their slice the whole head of cabbage and about two onions really thin. Add about 25 oz to start of beef broth or chicken. Then cook it down. Make sure you have some extra broth if you need it.

    I usually do not follow recipes so this may sound choppy.

  7. Ingredients
    2 pounds top rib (flat brisket)
    1 quart light beef broth
    1 quart water
    2 onions, diced
    3 cups tinned tomatoes, finely chopped, with their juice
    1 cup tomato sauce
    2 pounds cabbage, coarsely shredded or very thinly sliced
    1 teaspoon sour salt
    1/2 teaspoon freshly ground black pepper, or to taste
    2 tablespoons sugar
    3 tablespoons golden raisins

    Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.

    Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

    Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

    Yield: 8 servings

  8. I make this quite a lot

    Sweet Russian Cabbage Soup

    1 1/2 pounds ground lean beef
    1 (14.5 ounce) can diced tomatoes
    1 (8 ounce) can tomato sauce
    4 cubes beef bouillon
    2 medium carrots, shredded
    1 onion, chopped
    2 tablespoons white vinegar
    1/2 cup white sugar
    1 1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    2 quarts water, divided
    3 cloves garlic, finely chopped
    1 head cabbage, cored and cut into wedges

    Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
    Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
    Sometimes I add sour cream on top

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