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 <BNLImp@aol.com> on
Jan 15, 1998
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