Ingredients
2 pounds oxtails, trimmed2 tablespoons olive oil4 medium carrots, sliced (about 2 cups)1 medium onion, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (15 ounces) beef broth3 bay leaves1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon pepper6 cups chopped cabbage
Preparation
In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker.
Add carrots and onion to drippings, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine.
Cook, covered, on low 8 hours. Add cabbage; cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
