Short rib and cabbage soup

This month has been very busy for work - which has meant little time for cooking, and even less time for blogging. I even forgot to pick up our last box in the vegetable CSA - the fact that it was a Tuesday that day completely escaped me.

I did manage, though, to make good use this week of the pot roast and the short ribs we got with our meat CSA. Working at home helped with that - otherwise, there would have been no time to turn the pot roast over every 30 minutes for the 3 or so hours it was in the oven. I made Donna's soup at the same time.

Sure, cabbage soup sounds not so exciting. I admit, when the research assistant extraordinaire first brought some in to the lab for me to try, I was skeptical. Instead of being just boring cabbage soup, though, this soup was amazing. Meaty, and filling, and slightly sweet; the cabbage was perfectly tender. I loved this soup. Donna wrote the recipe down for me from memory, but I couldn't find the short ribs she described in my grocery store - so when they arrived in the first meat delivery, they were earmarked for that purpose immediately.

I used the quantity of short ribs I was given - 4 really meaty strips - and had to leave out a can of tomatoes because the pot I was using just wasn't big enough to hold it all - and it was still delicious. To be true to Donna's original and amazing recipe, though, here it is! (Thankfully, this freezes well, since it makes a ton of soup.)

Donna's Short Rib and Cabbage Soup

8 sets of short ribs
4 beef soup bones
1 head green cabbage, chopped into bite-sized pieces
3 cans tomatoes - no salt or herbs added
1 can tomato paste
salt and pepper to taste
1/4 cup - 1/2 cup brown sugar

In the biggest pot you have, cover the short ribs with cold water. Bring to boil. Boil for 30 minutes, skimming the scum that rises to the top off while boiling.

Add remaining ingredients, erring on the low side for the sugar and salt (you can always add more later to taste). Cook on low for several hours, or until the cabbage is tender. Remove the bones from the soup, and cut the remaining meat into bite-sized pieces; return to soup.

Soup is better the second day, and freezes very well. Top with Parmesan cheese for extra deliciousness.