This classic German stew is made with lean trimmed beef stew meat and cabbage.

• 1-1/4 lb lean beef stew meat (trimmed of fat), cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1-1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C crushed gingersnaps

• Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
• Add vinegar and sugar; 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 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.

Yield: 5 servings--Serving Size: 5 oz Each Serving Provides:

• Calories: 244
• Total fat: 11 g
• Saturated fat: 3 g
• Cholesterol: 56 mg
• Sodium: 323 mg

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