| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef, Jewish, Main dish |
12 |
Servings |
INGREDIENTS
|
|
GRAMMIE'S KITCHEN |
| 3 |
lb |
Chuck, 1" cubes |
| 2 |
lb |
Beef ribs |
| 1 |
t |
Salt, optional |
| 1 |
|
Green cabbage |
| 6 |
T |
Oil |
| 2 |
|
Onions, diced |
| 2 |
T |
Parsley |
| 3 |
T |
Brown sugar |
| 3 |
T |
Vinegar |
| 1 |
c |
Garlic, minced |
| 1 |
t |
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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