Short Ribs with Cabbage. If you have ever eaten short ribs slow cooked in cabbage you know what a treat this is. This classic dish from Poland pairs beef short ribs with cabbage, slow-cooked in a sauce flavored with vinegar, horseradish, dry mustard, and bay leaf.
2 tablespoon(s) Olive oil
4 pound(s) Beef short ribs, cut into serving pieces*
Sea salt to taste
Freshly ground glack pepper to taste
1 cup Beef stock
2 teaspoon(s) Dry mustard
1 teaspoon(s) Horseradish
1/2 cup Red wine vinegar
1/2 teaspoon(s) dried Oregano
1/2 cup sliced Onions
1 Bay leaf
1 Small head of cabbage, in wedges
*I suggest that you par-boil the short ribs then drain away the fat before adding to the cabbage and other ingredients.
Preparation hint: The longer and slower the meat is simmered, the more tender it will be. Slow cooked in a heavy pot at least 2 1/2 hours.
Makes 4 servings
Serve with boiled potatoes, mashed potatoes or buttered noodles.