This recipe is considered Fleishing. Before the meat may be eaten, it must fulfill all of the following: The meat must come from an acceptable (not forbidden species). Acceptable animals and birds must be slaughtered in the ritual manner, shehitah, which minimizes pain and drains off most of the blood. For the meat to be Kosher, it must come from a section of the animal that one is permitted to eat.

Meat which meets all of the above requirements can be purchased in a kosher butcher shop. The Meat must be kashered, that is, drained of excess blood. This procedure may be accomplished either by salting or by broiling.

1 1/2	lbs	Brisket
1	quart	Water
1		Onion, chopped
1	16 oz can	Tomatoes
1	tsp	Salt, or to taste
1/2	tsp	Black pepper
1	medium	Head cabbage, shredded
2	Tbsp	Sugar
1/4	cup	Lemon juice

• CROCK POT DIRECTIONS: Cut brisket into chunks and place in crock pot. Add water, onion, tomatoes, salt, pepper and all but 1 cup of the cabbage (reserve for later use). Cover crock pot and cook on low setting 6-8 hours.
• Add sugar, lemon juice and the remaining cabbage. Cook, uncovered, on high setting until cabbage is tender, about 15 minutes. Taste to correct seasonings.
• YIELD: 6-8 Servings.