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Delicious...
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1 ½ lbs |
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beef short
ribs |
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2 lbs |
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shredded
cabbage |
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1 large |
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onion,
chopped finely |
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3 large |
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carrots,
peeled and shredded |
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½ cup |
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tomato sauce |
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7 cups |
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water,
combined with beef bouillon cubes (if desired) |
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½ lb |
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sliced fresh
mushrooms |
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salt and
pepper to taste |
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3 Tbs |
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fresh lemon
juice |
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2 dashes |
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oregano |
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1 Tbs |
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chopped
fresh parsley |
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1 |
Heat stockpot over
medium heat and brown short ribs on all sides. Add
cabbage, onion and carrots, and cook until cabbage wilts
(about 5 min.). Add tomato sauce and water, then cover
and cook until meat is tender, 1½-2 hours. |
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2 |
Add mushrooms, 2-3
t. salt to taste, and pepper, and cook 15 additional
minutes. Add lemon juice, oregano and parsley and cook 5
more minutes. |
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Servings: 6 |
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