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 |
- 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:
Calories: 244
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg