9:12 AM 3/20/98
rfcj

CABBAGE AND BEEF BORSCHT 

1 1/2 pounds beef short ribs 
2 pounds cabbage, shredded 
1 large onion, finely chopped 
3 carrots, shredded 
1/2 cup tomato sauce 
7 cups water, combined with beef bouillon cubes if desired 
1/2 pound mushrooms, sliced 
Salt, pepper 
2 to 3 tablespoons lemon juice 
2 dashes oregano 
1 tablespoon chopped parsley 

Brown shortribs on all sides in hot stockpot over medium heat. Add
cabbage, onion and carrots and cook until cabbage wilts, about 5
minutes. Add tomato sauce and water, then cover and cook until meat is
tender, 1 1/2 to 2 hours. Add mushrooms, 2 to 3 teaspoons salt or to
taste, 1/2 teaspoon pepper or to taste and cook 15 minutes. Add lemon
juice, oregano and parsley and cook 5 more minutes.

4 to 6 servings. 

Original Source: MAMA COOKS CALIFORNIA STYLE
                 Los Angeles Jewish Home for the Aging

Current Source: "Mandelbread and Other Secrets"
                 Barbara Hansen
                 LA TIMES (on-line edition), 3/18/98