Cabbage borsch <meat>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Brisket |
| Beef bones | ||
| 2 | quarts | Water |
| 2 | Onions -- diced | |
| 3 | cups | Canned tomatoes |
| 3 | pounds | Cabbage -- coarsely |
| Shredded | ||
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Seedless raisins |
Directions
Combine the brisket, bones and water in a deep saucepan. Bring to a boil and skim. Add the onions and tomatoes. Cover and cook over low heat 1 hour. Add the cabbage, salt andpepper. Cook 1 hour. Stir in the lemon juice, sugar and raisins. Cook 20 min Recipe By : Jennie Grossinger - "The Art Of Jewish