| 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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