1 1/2 lb. beef round steak
2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. cooking oil
3 lg. onions, sliced
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, pepper; coat meat with flour mixture. In skillet quickly brown meat on all sides with 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 into cooker. Cover and cook on low for 8 hours. About 15 minutes before serving, cut cabbage into wedges. Cook in salted water until tender. Drain well. Serve beef mixture over cabbage. 4 to 5 servings.