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Kosher Beef & Cabbage Stew

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KOSHER BEEF & CABBAGE STEW
 Categories: Beef, Main dish, Jewish
      Yield: 12 Servings
 
           -GRAMMIE'S KITCHEN
      3 lb Chuck; 1" cubes
      2 lb Beef ribs
      1 ts Salt (optional)
      1    Green cabbage
      6 tb Oil
      2    Onions; diced
      2 tb Parsley
      3 tb Brown sugar
      3 tb Vinegar
      1 c  Garlic; minced
      1 ts Pepper
      1 c  Tomatoes; crushed large size
           Water to cover
 
  BROWN ALL THE MEAT in bottom of pot in the oil, add
  the diced onions and cook until they turn clear, add
  garlic , parsley, tomatoes, pepper, salt and Add water
  to cover meat.
  
  Reduce heat, cover pot and simmer for 1 to 2 hrs or
  until meat is tender. Stir and skim off any fat that
  rises.
  
  While meat is cooking, cut cabbage into quarters
  (removing core) and then shred it. In a separate
  frying pan, cook cabbage in 3 t. of oil with vinegar
  and brown sugar. Stir frequently until cabbage begins
  to brown. Add the cabbage mixture to main pot. Cook
  additional 45 min. to 1 hr. For additional flavor add
  potatoes and carrots, especially if you have a crowd
  to feed.
  
  Goes well with black bread or even Challah.
  
  NOTE:   Prakas without all the work.
 
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