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| 1 1/4 lbs | lean beef stew meat, cut into one inch cubes |
| One T | vegetable oil |
| One large | onion, thinly sliced |
| 1 1/2 C | water |
| 3/4 t | caraway seeds |
| to taste | freshly ground black pepper |
| One | Bay leaf |
| 1/4 C | white vinegar |
| One T | sugar |
| 1/2 head | red cabbage, cut into 4 wedges |
| 1/4 C | crushed gingersnaps (name brand may be better) |
Brown meat in oil in a large skillet or saucepan
Remove meat to medium bowl and sauté onion in remaining oil in skillet until golden
Return meat to skillet. Add water, caraway seeds, black pepper and bay leaf
Bring to a boil. Reduce heat, cover and simmer 11/4 hours
Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer 45 minutes more
Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield one cup of liquid
Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Serve with meat and vegetables
| Sodium content in milligrams | ||
| 1 1/4 lbs | lean beef stew meat | 340 |
| one | onion | 4 |
| 1/2 head | red cabbage | 164 |
| 1/4 C | crushed gingersnaps | unknown |
| Recipe total = 508 mg without gingersnaps |
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