4 lb. chuck roast (rump)
2 onions, sliced
2 bay leaves
12 peppercorns
6 whole cloves
2 tsp. salt
1 1/2 c. red wine vinegar
1 c. boiling water
2 tbsp. shortening
1 head red cabbage, cut in wedges
12 gingersnaps, crushed
2 tsp. sugar

Place roast in earthenware bowl (never metal) with onions, seasonings, vinegar and boiling water; cover.

Marinate 3 days or more in refrigerator; turn meat twice a day with 2 wooden spoons (never piece meat with a fork); drain meat. Brown on all sides in hot shortening in heavy skillet. Add marinade mixture and simmer slowly until meat is tender (2 1/2 to 3 hours). Remove meat and onions; keep warm. Strain and measure liquid, add water if needed, to make 2 1/2 cups liquid. Pour liquid into skillet or pot; add cabbage wedges. Cover and simmer until tender. Stir gingersnaps and sugar in and simmer.

Prepare caraway dumplings as directed on Bisquick box, except stir in 1 1/2 teaspoon caraway seeds. Spoon onto cabbage. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer with the liquid bubbling gently. Serve meat, cabbage and dumplings on a platter; accompany with the gingersnap gravy.