Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | -GRAMMIE'S KITCHEN |
3 pounds | Chuck; 1\" cubes |
2 pounds | Beef ribs |
1 teaspoon | Salt (optional) |
1 \N | Green cabbage |
6 tablespoons | Oil |
2 \N | Onions; diced |
2 tablespoons | Parsley |
3 tablespoons | Brown sugar |
3 tablespoons | Vinegar |
1 cup | Garlic; minced |
1 teaspoon | Pepper |
1 cup | Tomatoes; crushed large size |
\N \N | Water to cover |
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.