1 1/2 lb. beef round steak, cut 3/4" thick
2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. cooking oil
1 lg. onion, sliced (1-2 c.)
3/4 c. hot water
1 tbsp. vinegar
2 tsp. instant beef bouillon granules
1 sm. head cabbage

Trim excess fat from meat; cut into cubes. Combine flour, salt, and pepper; coat meat with flour mixture. In skillet, quickly brown meat on all sides in hot oil. Drain off fat. Transfer meat to crockery cooker; add onions.

In same skillet, combine water, vinegar and bouillon granules. Stir together, scraping browned bits from skillet; pour all into cooker. Cover and cook on low heat setting for 8 hours.

About 15 minutes before serving, cut cabbage into 4 or 5 wedges. Cook in a 3 quart saucepan in a large amount of boiling salted water until tender, 10 to 12 minutes. Drain well. Serve beef mixture over hot cooked cabbage wedges. Makes 4 or 5 servings.