If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1	lg	Head cabbage; shredded
1	lg	Onion; quartered
		Salt to taste
2	lb	Flanken; (short ribs)
1	lg	Can tomatoes
1/2	c	Lemon juice
1/4	c	Brown sugar
2	qt	Water
2	tb	Oil

INSTRUCTIONS

Brown meat in oil in large pot. Add onion, salt and water. Bring to a boil,
lower heat and simmer for 1-1/2 hours, or until meat is almost tender. Add
shredded cabbage and tomatoes and simmer for another hour. Add lemon juice
and brown sugar. Taste and correct seasoning if necessary.
Variation: 1/2 c. catsup or 8 oz. can of tomato sauce may be substitued for
the tomatoes if a stronger tomato flavor is desired.
I usually leave the cabbage in somewhat larger pieces than shreds. There
have been times when I'm out of lemon and use "sour salt" (citric acid -
sold in Jewish food section of grocery) instead. I use it to taste. I
rarely brown the meat first. With my undevelopped palate it tastes just as
good and takes less time. When tomatoes are cheap I use about 4 fresh large
tomatoes.
Posted to JEWISH-FOOD digest Volume 98 #028 by BNLImp <[email protected]> on
Jan 15, 1998

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