Cabbage Patch

Issue 65 February 2010

Once popular with the Greeks and Romans, cabbage is often shunned today. But shun it no more! Not only is it good for us, cabbage can be a delicious part of our culinary repertoire.

 Photography by Steven Lawson  

Borscht

Method

1. bring half of the beef broth, the beef shank, and onion to boil in a large pot.

2. reduce the heat, cover and then let simmer until the meat is tender for about 1 hour 30 minutes.

3. transfer the meat to a work surface; trim the fat, sinew and bone and discard all the excess.

4. chop the meat and then cover it and leave it to chill. cool the broth slightly and leave it to chill in the pot.

5. spoon the fat from the top of the chilled broth and then discard.

6. Add the remaining broth, beets, carrots, and potato and then bring them to boil.

7. reduce heat, cover, and simmer until the vegetables are tender. this should take approximately 30 minutes.

8. stir in the meat, cabbage and half the dill; cook until the cabbage is tender for about 15 minutes.

9. season to taste with salt and pepper and then stir in the vinegar.

10. Finally, ladle the soup into bowls and top with sour cream and the remaining dill.

Ingredients

2 litres beef broth 

450g slice of meaty bone-in beef shank 

1 large onion, peeled, quartered 

4 large beets, peeled, chopped 

4 carrots, peeled, chopped 

1 large russet potato, peeled, cut into 1/2- inch cubes 

1/2 a red cabbage, thinly sliced 

3tbsp chopped fresh dill 

3tbsp red wine vinegar 

250ml sour cream 

salt and pepper to taste 

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