This is one of those crazy easy, tasty, all-in-one-pot kind of recipes that I am eternally thankful for on days when I want good food but am feeling cooked out. And, even my vegetable-phobic husband likes the cabbage cooked this way, which is saying something. I found the recipe at Real Simple, and it fully lived up to that name, this could not have been easier. We had this with some steamed Jasmine rice, but it would be fine all on its own too. I used boneless short ribs, because that’s what I could find, but the original recipe called for 4lbs of bone in, if you can find them. Happy eating!
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
2 lbs boneless beef short ribs
4 medium carrots, quartered
1 small green cabbage, quartered
2 Tbsp cornstartch
Mix first 6 ingredients, through pepper, in slow cooker, then add ribs and carrots in one layer, and lay the cabbage over the top. Cook on low for 7-8 hours, or on high for 5-6 hours. Remove meat and veggies, turn heat to high and add the cornstarch (mixed first with a Tbsp or so of water so it doesn’t clump) and let sauce thicken while everyone dishes up, then top with some sauce and dig in!