By Eileen Goldfinger, food editor @Blogfinger.net
1 large head green cabbage, slice into 2-3 inch pieces
2 24 ounce jars marinara sauce
4 24 ounce jars water
1/4 cup sugar
1/4 cup freshly squeezed lemon
2 medium onions, diced
1/2 teaspoon freshly grated black pepper
salt to taste
2-3 pounds short ribs, trimmed of fat
6 tablespoons vegetable oil
In an 8 quart stock pot heat oil on medium low. Add short ribs and brown on all sides. Remove ribs from pot and set aside. Add onion and cook until it wilts.
Next add marinara sauce, water (use the marinara jar for measurement), lemon juice, sugar, salt and pepper. Stir and cook until liquid begins to simmer. Add cabbage and short ribs, then stir.
Place lid askew on pot and cook at a simmer for 2 hours or until meat is ready to fall off the bones.
Serve with boiled potatoes and Russian rye bread.*
Serves 4
* We like Pechters Russian rye bread (made in Harrison, NJ) with black caraway seeds, purchased at Wegmans. Eileen is a Weg Woman.
But in 2023 the Weg Man changed to an equally fine version made by Paramount. Inquire at the fresh bread section.
Paramount Kosher Russian rye breads have been made in Newark for nearly 100 years:
Paramount Russian Jewish rye bread. From their web site.
Jonathan Settel: “Oseh Shalom” Hebrew–A prayer for peace: