2 lb. beef stew meat
2 med. onions
3 tbsp. fat or oil
3 c. hot water
1 bay leaf
3 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. caraway seed
1/4 c. vinegar
1 med. size red cabbage
1/2 c. broken ginger snaps

Cut meat into 2 inch cubes. Brown beef and onions in hot fat in heavy skillet or Dutch oven. Add water, bay leaf, salt, pepper and caraway seed. Cover and cook slowly 1 1/2 hours, then add vinegar and place cabbage wedges on top. Cover and cook about 45 minutes.

Soak ginger snaps in 1/4 cup warm water. Lift out cabbage and meat. Add ginger snaps and liquid and bring to a boil and stirring to make gravy. Add meat to gravy. Reheat and serve on bed of plain boiled noodles. Surround with red cabbage wedges.