NOTE: This is a dish I created while supervising the kitchen at the
Old Thresher's Country Fair. My idea was to try to celebrate the hard
word of farming and the harvesting of their wonderful produce for us
to enjoy. The dish was such a hit, that folks were coming back for
seconds and begging for the recipe. It is great served with a hot
roll, especially Rosalie's Dinner Rolls recipe found on page 109.
6 meaty fresh country-style ribs
Lawry's coarse garlic salt with parsley added
¼ cup olive oil
1 large onion, cut into small quarters
3 medium potatoes, unpeeled, and cut into small
salt and pepper
3 cups Kitchen Basics low-sodium beef broth
1 tablespoon beef base
or 2 to 3 beef bouillon cubes
1 quart jar fresh green beans, drained
or ½ pound fresh green beans, ends trimmed and cut into thirds
1 quart jar fresh whole tomatoes, not drained
or 1 (28-ounce) can whole tomatoes, diced
1 large head cabbage, outer leaves removed and chopped in chunks
salt and pepper
1. Rinse meat under cool water; pat dry. Liberally sprinkle ribs
with garlic salt. Place ¼ cup oil in bottom of saucepan and brown
meat on all sides, about 8 minutes. Add onions and potatoes and
stir-fry together for 8 to 10 minutes. Sprinkle vegetables with salt
and pepper.
2. Transfer meat and vegetables to a large 8-quart heavy pot. Add
beef broth, and stir in beef base, or bouillon cubes. Bring to boil.
3. Add green beans and tomatoes. Add the chunks of cabbage on top of
vegetables to the top of the pot. Add water to barely cover cabbage.
Cover and cook over medium heat for about 1½ hours, or until meat is
very tender and cabbage is limp.
4. Add salt and pepper as desired. Spoon into large soup bowl and
serve with crusty bread for dipping. Serves 8 to 10.
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