| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Beef, Main dish, Jewish | 12 | Servings |
INGREDIENTS
| -GRAMMIE'S KITCHEN | ||
| 3 | lb | Chuck; 1" cubes |
| 2 | lb | Beef ribs |
| 1 | ts | Salt (optional) |
| 1 | Green cabbage | |
| 6 | tb | Oil |
| 2 | Onions; diced | |
| 2 | tb | Parsley |
| 3 | tb | Brown sugar |
| 3 | tb | Vinegar |
| 1 | c | Garlic; minced |
| 1 | ts | Pepper |
| 1 | c | Tomatoes; crushed large size |
| Water to cover |
INSTRUCTIONS
BROWN ALL THE MEAT in bottom of pot in the oil, add the diced onions and cook until they turn clear, add garlic , parsley, tomatoes, pepper, salt and Add water to cover meat. Reduce heat, cover pot and simmer for 1 to 2 hrs or until meat is tender. Stir and skim off any fat that rises. While meat is cooking, cut cabbage into quarters (removing core) and then shred it. In a separate frying pan, cook cabbage in 3 t. of oil with vinegar and brown sugar. Stir frequently until cabbage begins to brown. Add the cabbage mixture to main pot. Cook additional 45 min. to 1 hr. For additional flavor add potatoes and carrots, especially if you have a crowd to feed. Goes well with black bread or even Challah. NOTE: Prakas without all the work. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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