4 lbs. lean beef stew meat
Water to cover meat
9 c. shredded cabbage
2 c. catsup
2 tbsp. horseradish
2 tbsp. vinegar or lemon juice
1 tbsp. prepared mustard
3/4 c. Worcestershire sauce
1 tbsp. salt
3 1/2 c. liquid
1 tbsp. cornstarch

Cook meat in water until done. Remove meat from broth. Pull or chop meat into small pieces. Skim fat from broth. Measure broth and add water to make 3 1/2 cups liquid. Place meat, cabbage, seasonings and 1 1/2 cups liquid back into kettle.