8 tablespoons olive oil
1 onion, sliced
1/4 cup minced shallots, peeled and chopped
1 tablespoon white sugar
1 teaspoon dried minced onion flakes
1 teaspoon salt
1 pint beef broth
1 medium head cabbage, torn into bite size pieces
4 stalks celery, finely chopped
6 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dry mustard
1 cup diced celery
1 cup chopped celery
Heat oil in a small saucepan. Saute onion, shallots, sugar and chopped onion until smooth. Mix in the salt, 2 teaspoons lemon, celery and 2 cups liquid beef broth. Stir slowly over medium heat until beef is brown.
Add cabbage and stir in liquid beef broth. Season with salt, pepper, lemon, celery and parsley. Bring to a simmer, and cook 1 minute. Reduce heat to low, cover, and simmer for about 20 minutes.
Add celery and garlic, stir and cook for 1 minute. Stir in parsley and salt. Bring to a boil and cook for 3 minutes. Reduce heat to medium, and cook 20 minutes or until celery is tender.
Remove the meat from the pot, cover the lid, and simmer in a hot oven for 1-1/2 hours. Serve with cabbage and celery mixture.
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