Ingredients:
- 2.5 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2.5 lbs. bone-in chicken thighs, trimmed
- salt
- pepper
- 1 T. vegetable oil
- 2 yellow onions, chopped fine
- 2 ribs celery, minced
- 8 c. low sodium chicken broth
- 2 bay leaves
- 4 c. shredded green cabbage
- 1 28-oz. can diced tomatoes
- 8 oz. rutabaga, peeled and cut into ½” pieces
- 1 lb. russet potatoes, peeled and cut into ½” pieces
- 3 large carrots, peeled and sliced ¼” thick
- 1 c. frozen peas
- 1 T. freshly squeezed lemon juice
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