2 tbsp. shortening
3 lbs. lean short ribs
1 tbsp. dry mustard
2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. crushed oregano
1/8 tsp. crushed sage
1 bay leaf
1/2 c. sliced onion
1/4 c. sliced celery
1 c. water
1/2 c. cider vinegar
1/2 head cabbage, cut in 4 wedges

1. Add short ribs to hot shortening in a heavy skillet with tight fitting cover and brown meat well on all sides. Pour off excess fat.

2. Add a mixture of mustard and the next four ingredients, then bay leaf, onion, celery and a mixture of water, and vinegar. Cover and cook slowly about 1 1/2 hours or until meat is almost tender.

3. Add cabbage wedges, cover and cook about 25 minutes or until tender. Add more liquid during cooking if necessary. Serve ribs on heated platter and surround with cabbage. 4 servings.