Title: Kosher Beef & Cabbage Stew
Categories: Meat Entree Ethnic
Yield: 12 Servings

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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