Cabbage and Kosher Beef Stew Recipe
For years, I have been cooking for my family as a way for me to show how important they are to me and eating together will always be a good bonding moment for us. But nowadays, I have noticed that people seem to take a good bonding moment with the family for granted. I do hope that this will somehow encourage you to try cooking at home for it can help you in so many ways. I have also provided you with some information about the ingredient to help you know more about what you eat.
Cabbage is a green leafy vegetable which can nourish us well with protein, carbohydrates, vitamins and minerals and is one of the most popular vegetable dishes anywhere in the world.
It has a lot of health benefits; an example of the nutritional value it has is that, it is a rich source of riboflavin. Riboflavin has a big part in the metabolism of energy, and has an important role in metabolizing fats, carbohydrates, ketone bodies and protein.
Cabbage is usually planted at the end of the rainy season; from September until March.
Kielbasa is a Polish word for sausage.
Beef is amongst the nation's favorite meat products, and it has every reason to be so.
Many of us lack imagination when thinking of ways to prepare the beef, we usually think of the normal things; meat loaf, beefburgers, steak and chilli.
But hold your horses, have you thought of creating more unusual recipes made with beef? If you search online, you will find countless delicious recipes available that you can prepare with beef.
We would like to share a fabulous cabbage and beef recipe that my family loves, and that your dinner guests are likely to savor.
Cabbage and Kosher Beef Stew Recipe
You will need:
2 diced onions
2 tablespoons of parsley
3 pounds of chuck cubes
water to cover
900 grams of beef ribs
1 cup of crushed large tomatoes
1 teaspoon of salt (optional)
1 teaspoon of pepper
1 green cabbage
1 cup of minced garlic
6 tablespoons of oil
3 tablespoons of vinegar
3 tablespoons of brown sugar
Instructions:
Fry all meat in a pot. Put in diced onion. When onions become clear, add parsley, pepper, salt, tomatoes, and garlic. Pour enough water to cover the meat.
Simmer for 1 to 2 hours. Check if the meat is done (tender). Scoop out fat scum.
Quarter and then shred the cabbage. Sauté the cabbage in another skillet with 3 teaspoons of oil, sugar, and vinegar. Stir often. When it begins to brown, add it to the main pot.
Continue cooking for another 45 to 60 minutes.
Note: You may add carrots and potatoes to increase the quantity of the dish. This dish goes well with Challah or black bread.
Serves 12
The stresses of our hectic lifestyles means that fewer people are taking the time to be a home chef, preferring to eat out, frequently, out of necessity, by themselves, and this is not satisfactory for your home life.
The odd thing is, when folk stop and actually look at the facts properly, they discover that cooking at home is a far better choice than eating out.
Lets take a look at a few of the arguments for why cooking at home is better than eating in a restaurant.
If you make the decision to cook at home you have the advantage of being able to be very selective in choosing the individual ingredients that are required.
Even for a novice chef it is quite possible to make a super meal that is just as toothsome as those served by an expensive restaurant, and make a significant saving.
If you want to include Soil Association approved organic foods, you can do.
When asked, the majority of people believe that the kitchen should be the true soul of the home, and there can be no doubt that dining at the family table is good for family life.
Appreciate the event and take pleasure in the time you spend with your loved ones.