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|
|3/4 tsp||caraway seeds|
|1/8 tsp||black pepper|
|1/4 C||white vinegar|
|1/2 small head||red cabbage, cut into 4 wedges|
|1/4 C||crushed gingersnaps|
- 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.
Yield: 5 servings--Serving Size: 5 oz
Each Serving Provides:
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg