Green Bay Booyah

Name: Green Bay Booyah
Yield: Serves 8 to 10
Cuisine: Midwest
Ingredients: 2 1/2 pounds, beef short ribs (3 to 4 English-style ribs); 2 1/2 pounds bone-in, chicken thighs, trimmed; , Salt and pepper; 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 2 , celery ribs, minced; 8 cups, low-sodium chicken broth; 2 , bay leaves; 4 cups shredded, green cabbage; 1 (28-ounce) can, diced tomatoes; 1/2 pound, rutabaga, peeled and cut into 1/2-inch pieces; 1 pound, russet potatoes, peeled and cut into 1/2-inch pieces; 3 , carrots, peeled and sliced 1/4 inch thick; 1 cup, frozen peas; 1 tablespoon, lemon juice

Main Courses
Midwest

Appears in Cook's Country October/November 2011

This hearty, stick-to-your-ribs soup is a diehard favorite in northeast Wisconsin. Now we know why.

SERVES 8 to 10

TIME 4¼ hours

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