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Ингредиенты
- 2 lb Beef soup bones
- 1 c. Onion, minced
- 3 x Carrots, pared & minced
- 1 x Bay leaf
- 2 lb Beef short ribs
- 1 tsp Thyme (dry leaf)
- 1/2 tsp Paprika
- 8 c. Water
- 8 c. Cabbage, chpd (1 head)
- 2 lb Tomatoes, (2 cans)
- 2 tsp Salt
- 3/4 c. Tabasco sauce
- 1/4 c. Parsley, minced
- 3 Tbsp. Lemon juice
- 3 Tbsp. Sugar
- 1 lb Sauerkraut (1 can)
Инструкции
- Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
- oven for 20-30 min or possibly till meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add in water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hrs. Skim off fat. Add in parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
- Remove bones and short ribs from kettle. Cold slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 min longer. (From a Texas cook now unknown)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 12 servings | |
| Calories 273 | |
| Calories from Fat 184 | 67% |
| Total Fat 20.44g | 26% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 783mg | 33% |
| Potassium 531mg | 15% |
| Total Carbs 13.51g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.43g | 6% |
| Protein 10.04g | 16% |
