4 lb. beef (short ribs or chuck)
3 onions, chopped
2 1/2 c. canned tomatoes
2 1/2 tsp. salt
1/2 tsp. black pepper
1 head cabbage, coarsely shredded
1/3 c. lemon juice
4 tbsp. brown sugar

Brown the beef and onions in a heavy skillet or Dutch oven. Add the tomatoes, salt and pepper. Cover and cook over low heat for 1 1/2 hours. Add the cabbage. Cook for another 45 minutes. Add the lemon juice and sugar; cook for an additional 45 minutes. Slice the meat and serve with the cabbage. This dish is delicious with mashed potatoes. Serves 6-8.