3 lb chuck, 1 cubes
2 lb beef ribs
1 tsp salt (optional)
1 green cabbage
6 tbsp oil
2 onions, diced
2 tbsp parsley
3 tbsp brown sugar
3 tbsp vinegar
1 cup garlic, minced
1 tsp pepper
1 cup tomatoes, crushed large size
1 water to cover
Directions
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.
Servings: 12 servings
Kosher Beef & Cabbage Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Cabbage; Jewish; Meat
The History of Recipes
It is possible to track the history of meal recipes far back into the far past, in fact as far as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old records were just simple hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. He also describes how the early Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy land, such as parsley, basil and rosemary. These new culinary innovations created a torrent in recipe manuscripts, most of which still exist in private cookery archives. By the time we get to the 1900s, recipe publications were highly popular as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Kosher Beef & Cabbage Stew recipe.
