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