Kosher beef & cabbage stew

Yield: 12 Servings

Measure Ingredient
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.

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