1 tbsp. vegetable oil
1 1/2 lb. boneless beef chuck, cut into 2-inch pieces, trim fat
1 1/2 c. water
3/4 c. sliced, peeled onion
1 cooking apple, peeled, cored and thinly sliced
1 1/2 tsp. salt
Few grains of black pepper
7 sm. new potatoes, peeled
4 (2-inch) wedges of cabbage
1 (14 1/2 oz.) can sliced tomatoes
1 tbsp. cornstarch
1 tbsp. water

Heat oil in a Dutch oven over moderately high heat; add meat and lightly brown on all sides. Add the 1 1/2 cups water and the onion, apple, salt and pepper; cover and cook over moderately low heat for 1 hour and 25 minutes. Add potatoes and cook, covered, 10 minutes more.

Arrange cabbage wedges over meat and cook, covered, 30 minutes longer or until vegetables and meat are tender. Pour tomatoes over meat and heat 5 minutes. Remove cabbage, potatoes and meat to serving platter.

In a small bowl mix cornstarch with the 1 tablespoon water and stir into meat juices; boil 1 minute or until sauce is thickened.

Makes 3 or 4 servings. For diet serving allow 3 ounces of cooked meat, 1/4 of the gravy, 1 potato and 1 cabbage wedge.