Spiced Short Ribs With Cabbage
|Lean beef short ribs||3 Pound|
|Dry mustard||1 Tablespoon|
|Crushed oregano||1⁄2 Teaspoon|
|Crushed sage||1⁄8 Teaspoon|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Cabbage head||1⁄2 , cut into 4 wedges|
Add short ribs to heated shortening in a heavy skillet having a tight-fitting cover; brown meat well on all sides.
Pour off excess fat.
Add a mixture of dry mustard, salt, pepper, oregano, and sage, then bay leaf, onion, celery, and a mixture of water and vinegar.
Cover and cook slowly about 1 1/2 hours, or until meat is almost tender.
Add cabbage wedges, cover, and cook about 25 minutes, or until tender.
Add more liquid if necessary during cooking.