Kosher beef & cabbage stew
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.