4 lbs. boneless stew meat
Water
9 c. shredded cabbage
2 c. catsup
1 tbsp. prepared mustard
2 tbsp. lemon juice
1 tbsp. salt
3/4 c. Worcestershire sauce
1 1/2 c. broth (from cooking meat)

Place meat and water in pressure pan and cook for 15 minutes at 151 pounds pressure or cook for several hours in a slow cooker until meat is very tender. Let pressure drop on its own accord. Remove meat from broth and cool; cut into small pieces. Shred cabbage and add remaining ingredients in kettle. Simmer for about 45 minutes. Serve on hot buns. Makes filling for 2 dozen buns.