Kosher beef & cabbage stew

Yield: 12 Servings

Measure Ingredient
-GRAMMIE'S KITCHEN
3 pounds Chuck; 1" cubes
2 pounds Beef ribs
1 teaspoon Salt (optional)
1 Green cabbage
6 tablespoons Oil
2 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
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.

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