2 lbs. beef short ribs
8 c. water
2 cloves garlic
1 bay leaf
1 c. chopped onion
4 c. coarsely chopped cabbage (1/2 head)
1 (1 lb.) can canned tomatoes
3 carrots, pared & coarsely chopped
1 c. celery, chopped
1 (1 lb.) can sauerkraut
1 tsp. Hungarian paprika
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 tbsp. Accent
1 dash Tabasco

Place beef short ribs in a large kettle with water, garlic, bay leaf and onion. Cover, simmer for 1 1/2 hours. Remove short ribs from kettle and let meat cool slightly. Skim off fat. Add remaining ingredients. Cook for 1 hour, uncovered. Remove bones from short ribs and cut meat into cubes. Return to kettle and cook for 1/2 hour. Yield: 12 servings.