2 tablespoons vegetable oil
4 1/2 pounds beef chuck short ribs
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 tablespoon lemon juice
3/4 cup packed light brown sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 a cabbage, coarsely chopped (about 5 cups)
Directions1.In a large skillet over medium-high heat, heat oil until hot. Add ribs in batches and brown on all sides.
2.In a 6-quart or larger slow cooker, combine crushed tomatoes, tomato paste, lemon juice, brown sugar, caraway seeds, and salt; mix well. Place ribs over tomato mixture, then top with cabbage.
3.Cover and cook on LOW 8 to 9 hours, or until beef is fork-tender. Skim fat from sauce, then spoon sauce over ribs and serve with cabbage.