Recipe - Kosher Beef And Cabbage Stew

GRAMMIE'S KITCHEN
3 pound Chuck; 1" cubes
2 pound Beef ribs
1 teaspoon Salt (optional)
1 Green cabbage
6 tablespoon Oil
2 Onions; minced
2 tablespoon Parsley
3 tablespoon Brown sugar
3 tablespoon 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 minced 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini