Nutrition Facts

Serving Size5 oz
Total Fat7 g
Saturated Fat2 g
Cholesterol60 mg
Sodium323 mg
Potassium509 mg
Total Carbohydrate14 g
Dietary Fiber2 g
Protein24 g

Servings and Times


Ingredients and Preparation

Lean beef stew meat, trimmed of fat, cut in 1-inch pieces1 ¼ pound
Vegetable oil1 tablespoon
Large onion, thinly sliced1
Water1 ½ cup
Caraway seeds¾ teaspoon
Salt½ teaspoon
Black pepper1/8 teaspoon
Bay leaf1
White vinegar¼ cup
Sugar1 tablespoon
Small head red cabbage, cut into 4 wedges½
Gingersnaps, crushed¼ cup
  1. Directions
  2. Brown meat in oil in 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 boil. Reduce heat, cover, and simmer for 1-1/4 hours.
  3. Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer for an added 45 minutes.
  4. Remove meat and cabbage, arrange on platter, and keep warm.
  5. Strain drippings from skillet and skim off fat. Add enough water to drippings to yield 1 cup of liquid.
  6. Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Pour over meat and vegetables, and serve.