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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52098"><p>CZECH CABBAGE SOUP </p><p> </p><p> </p><p> 2 lb Beef soup bones </p><p> 1 c Onion -- chopped </p><p> 3 Carrots -- pared &amp; chopped </p><p> 1 Bay leaf </p><p> 2 lb Beef short ribs </p><p> 1 t Thyme (dried leaf) </p><p> 1/2 ts Paprika </p><p> 8 c Water </p><p> 8 c Cabbage -- chpd (1 head) </p><p> 2 lb Tomatoes -- (2 cans) </p><p> 2 ts Salt </p><p> 3/4 c Tabasco sauce </p><p> 1/4 c Parsley -- chopped </p><p> 3 tb Lemon juice </p><p> 3 tb Sugar </p><p> 1 lb Sauerkraut (1 can) </p><p> </p><p> Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top </p><p> with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* </p><p> oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables </p><p> into large kettle. Using a small amount of water, scrape browned meat bits </p><p> from roasting pan into kettle. Add water, cabbage, tomatoes, salt and </p><p> Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add </p><p> parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. </p><p> Remove bones and short ribs from kettle. Cool slightly; remove meat from </p><p> bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From </p><p> a Texas cook now unknown)</p></blockquote><p></p>
[QUOTE="moreluck, post: 52098"] CZECH CABBAGE SOUP 2 lb Beef soup bones 1 c Onion -- chopped 3 Carrots -- pared & chopped 1 Bay leaf 2 lb Beef short ribs 1 t Thyme (dried leaf) 1/2 ts Paprika 8 c Water 8 c Cabbage -- chpd (1 head) 2 lb Tomatoes -- (2 cans) 2 ts Salt 3/4 c Tabasco sauce 1/4 c Parsley -- chopped 3 tb Lemon juice 3 tb Sugar 1 lb Sauerkraut (1 can) Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From a Texas cook now unknown) [/QUOTE]
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