Serves 8 to 10.
Note: From the Lincoln Del.
• 1/2 lb. beef shank bones
• 1/2 lb. beef bottom round steak (not cut up)
• Vegetable oil
• 5 c. beef stock or broth
• 2 medium tomatoes, cut up
• 2/3 c. ketchup
• 1/4 c. sugar
• 1/2 tsp. sour salt (also called citric acid; find it with canning ingredients in the supermarket)
• 2 lb. cabbage, cut into bite-size pieces
Brown shank bones and round steak in oil in a 4-quart Dutch oven or stockpot.
Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
Remove meat from the mixture; cool slightly. Remove and discard the skin, bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.
Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.
Nutrition information per each of 10 servings:
Calories 132 Fat 3 g Sodium 250 mg
Carbohydrates 14 g Saturated fat 1 g Calcium 43 mg
Protein 13 g Cholesterol 24 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1/2 other carb, 1 1/2 lean meat.