Schee Or Cabbage Soup - cooking recipe

Ingredients

2 heads cabbage
2 qt. tomatoes
2 lb. pork spareribs
5 or 6 bay leaves
5 Tbsp. salt
2 cans sauerkraut
4 or 5 onions
4 lb. beef short rib or flank or soup meat
1 tsp. pepper
water (to cover)

Preparation

Cook 5 or 6 hours.
We cook this in an electric roaster.
It can be cut in half or less and cooked in a smaller container.
The meat is removed and served separately with mustard.
After one meal, we freeze the rest of the soup in quart and 2-quart plastic containers.
This recipe came from Dr. Alfred Mihachik's mother.