This classic German stew is made with lean trimmed beef stew meat and cabbage.
|1-1/4 lb ||lean beef stew meat (trimmed of fat), cut in 1-inch pieces
|1 Tbsp ||vegetable oil
|1 large ||onion, thinly sliced
|1-1/2 C ||water
|3/4 tsp ||caraway seeds
|1/2 tsp ||salt
|1/8 tsp ||black pepper
|1 ||bay leaf
|1/4 C ||white vinegar
|1 Tbsp ||sugar
|1/2 small head || red cabbage, cut into 4 wedges
|1/4 C ||crushed gingersnaps
Yield: 5 servings--Serving Size: 5 oz
- Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until
golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf.
Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
- Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
- Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat.
Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs.
Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Each Serving Provides:
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg