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Short Ribs with Cabbage

Guest Author - Vanette (Vannie) Ryanes

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.



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Content copyright © 2014 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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