This is an adaptation of a family favourite that Adell's mother-in-law, Helen Shneer, has been making for years – always to rave reviews. Serve with Onion Bialys.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2009
MethodCut ribs in half. In Dutch oven, cover beef ribs and soup bone with water and bring to boil; reduce heat and simmer until meat is no longer pink, about 10 minutes. Drain and rinse ribs and bone; return to Dutch oven.
Add onions, tomatoes and 4 cups (1 L) water; cover and simmer over medium-low heat for 1 hour.
Add cabbage, salt and pepper; simmer, covered, for 1 hour.
Remove ribs and bone. Remove meat from ribs; trim off fat and chop meat. Remove marrow from bone. Return meat and marrow to pot.
Stir in lemon juice, tomato paste and sugar; simmer for 20 minutes.
Nutritional facts Per each of 12 servings: about
- Sodium 355 mg
- Protein 10 g
- Calories 208.0
- Total fat 14 g
- Potassium 365 mg
- Cholesterol 26 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
- Iron 11.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 33.0