12 c. water
1-1/2 lbs. beef short ribs
1 head cabbage, cut into 1” pieces
1 onion, chopped
1 c. ketchup
1 c. can diced tomatoes
1/2 c. brown sugar
1/3 c. lemon juice
2 tbsp. sweet paprika
1 - 2 tbsp. salt
Boil
meat in water using a stainless steel or enameled kettle. Skim froth as
it rises, then simmer for 1 hour. Transfer meat with slotted spoon to a
cutting board and trim away bones and fat. Skim fat off broth. Cube or
shred meat into small pieces. Add broth, meat, and remaining ingredients
to crockpot and cook on low for 6-8 hours.
