2 lbs. lean beef chuck
3 tbsp. butter
2 large onions, sliced
3 cloves garlic, minced
3 cups hot water or low sodium beef broth
1 bay leaf
1 1/2 tsp. sea salt (or to taste)
1/4 tsp. black pepper
1 1/2 tsp. caraway seeds
1/4 cup vinegar
1 medium-sized red cabbage
1/2 cup gingersnap crumbs
1/2 lb hot buttered noodles

Cut beef info 1 1/2-inch cubes. Melt butter in a Dutch oven over medium high heat. Brown beef cubes in hot butter on all sides, turning often. Add onions and garlicd and brown for another 3 minutes, stirring up browned bits from bottom of pan using a spatula. Add water or broth, bay leaf, salt, pepper, caraway seeds and vinegar.

Cover tightly. Reduce heat to low. Simmer about 1 1/2 hours, or until meat is almost tender.

Cut cabbage into wedges. Place cabbage on top of stew meat. Cover tightly and simmer 25 to 30 minutes, or until cabbage is tender.

Meanwhile soak gingersnap crumbs in 1/2 cup warm water. Remove cabbage and meat from Dutch oven and place on a serving plate on top of hot cooked noodles. Add gingersnap crumbs to liquid in pan and cook, stirring constantly, until gravy is smooth and thick.

Remove bay leaf. Pour gravy over meat, cabbage and noodles.

Makes 6 to 8 servings.

Submitted by: Belle