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1
Cut the cabbage into quarters lengthwise through the core.
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2
Trim out and discard the core from each quarter.
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3
Cut the cabbage crosswise into thin slices.
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4
Heat the oil in a large pot over medium-high heat.
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5
Add the cabbage, onion, garlic and salt and stir to coat the vegetables in the oil.
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6
Pour in 1/2 cup water and cook, covered, stirring occasionally, until the cabbage and onion are tender, 12 to 15 minutes.
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7
Stir in the pastrami, tomatoes, vinegar and sugar.
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8
Pour in enough additional water to cover the mixture by about 1 inch and bring it to a boil over high heat.
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9
Decrease the heat to maintain a low simmer.
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10
Skim the foam that rises to the top of the borscht.
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11
Cook, uncovered, until the cabbage is very tender and the flavors come together, about 1 hour.
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12
Serve immediately, or refrigerate, covered, for up to 5 days.
