2 lbs. beef short ribs, cut up
1 tbsp. oil
2 c. sliced carrots
1 1/2 c. turnip strips
1 c. sliced celery
1 c. sliced onion
4 c. water
6 oz. can tomato paste
1 tbsp. salt
1/4 tsp. pepper
1 c. water
1 tbsp. sugar
1 tbsp. vinegar
2 c. fresh beet strips
1 sm. head cabbage, cut in 6 wedges
Dairy sour cream

In 4 1/2 quart dutch oven, brown ribs in oil. Drain off excess fat. Add carrots, turnips, celery and onion. Blend together the 4 cups water, tomato paste, salt and pepper; pour over meat and vegetables in dutch oven. Cover and bake at 350 degrees for 2 hours. Skim off fat. Combine remaining 1 cup water, the sugar, the vinegar; add to meat mixture. Add beet strips and place cabbage wedges atop mixture, pushing partially into mixture. Cover and bake 1 1/2 hours or more. Put sour cream atop each serving. Makes 6 servings.