Kosher beef & cabbage stew
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Kosher beef & cabbage stew
  Kosher    Beef    Cabbage    Jewish    Stews  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6689. Report a problem with this recipe.
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      Title: Kosher beef & cabbage stew
 Categories: Beef, Main dish, Jewish
      Yield: 12 Servings
 
           -GRAMMIE'S KITCHEN
      3 lb Chuck; 1" cubes
      2 lb Beef ribs
      1 ts Salt (optional)
      1    Green cabbage
      6 tb Oil
      2    Onions; diced
      2 tb Parsley
      3 tb Brown sugar
      3 tb Vinegar
      1 c  Garlic; minced
      1 ts Pepper
      1 c  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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Recipe ID 6689 (Apr 03, 2005)

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