2 lbs. beef stew meat
2 med. onions, sliced
3 tbsp. oil
3 c. boiling water
1/4 c. vinegar
1/2 c. broken ginger snaps
1 tbsp. salt
1/2 tsp. pepper
1/4 tsp. caraway seeds
1 med. red cabbage, cut into 6 wedges
1/4 c. warm water

Brown beef and onions in oil in Dutch oven. Add 3 cups boiling water, bay leaf, salt and pepper and caraway seeds. Cover and cook slowly for 1 1/2 hours. Add vinegar to stew, place cabbage wedges on top. Cover and cook 1 more hour. Soak ginger snaps in 1/4 cup warm water. Lift out cabbage and meat, add ginger snap mixture to stew and bring to a boil. This makes a delicious gravy. Add meat and reheat. Serve over cabbage or cooked noodles.