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.