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.

Yield: 5 servings--Serving Size: 5 oz

Each Serving Provides:

Calories: 244 

Total fat: 11 g 

Saturated fat: 3 g 

Cholesterol: 56 mg 

Sodium: 323 mg

From NIH.gov