Michelle posted 03-30-98
Beef Cabbage Soup
3 1/2 lbs. beef short ribs
1 large soup bone
16 cups water
2 onions, diced
1 (16 oz.) can whole peeled tomatoes, undrained and chopped
2 carrots, sliced
1 celery rib, sliced
2 tbsp. salt
1 tsp. pepper
4 cups canned red beans, undrained
1 lb. shredded cabbage
1 tbsp. sugar
Fine egg noodles (opitional)
Combine short ribs, soup bone and water in large pot, heat to boiling. Add onions, tomatoes, carrots, celery, salt and pepper.
Cover and simmer 1 hour.
Remove short ribs with slotted spoon, leaving bone in soup.
When short ribs are cooled, cut meat from bones into bite-size pieces and return to pot, add beans and simmer for 1 hour. Discard bone.
Chill soup several hours, then skim off fat.
Heat soup to boiling, add cabbage and fine noodles. Cook 20 minutes or until cabbage is tender.