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Kosher Beef and Cabbage Stew

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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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