A healthier version of an Old World classic.
PREP TIME :
2 HOURS 20 MINS
- 1¼ lb lean beef stew meat (trimmed of fat), cut into 1-inch pieces
- 1 Tbsp vegetable oil
- 1 large onion, thinly sliced
- 1½ C water
- ¾ tsp caraway seeds
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 bay leaf
- ¼ C white vinegar
- 1 Tbsp sugar
- ½ small head red cabbage, cut into 4 wedges
- ¼ 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 for 1¼ 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 and mix in the gingersnap crumbs. Cook and stir until thickened and mixture boils.
- Spoon sauce over the meat and vegetables, and serve.
Nutrition (per serving):
244 calories, 56 mg cholesterol, 11 g fat, 3 g saturated fat, 323 mg sodium