1 head (2 to 3 lbs.) savoy cabbage
2 lbs. potatoes
1 lb. beef short ribs
Salt
Pepper
Ground nutmeg Wash cabbage, discard outer layer and core. Cut up into 10 to 12 pieces. Slow boil short ribs in a cup of beef broth or water until beef is cooked and cabbage soft. Meantime, peel and boil potatoes and drain. Remove beef from cabbage dice lean meat. Add drained potatoes to cabbage and coarsely mash together. BEEF DUMPLINGS: 1/2 lb. lean beef chopmeat Mix and season with pepper, salt and fresh ground nutmeg. Form into 1 inch diameter dumplings. Return diced beef and dumplings into cabbage and potato mixture and simmer for approximately 10 minutes over medium heat until dumplings are cooked. Season with salt, pepper and nutmeg to taste. | 
