This classic German stew is made with lean trimmed beef stew meat and cabbage.
||lean beef stew meat (trimmed of fat), cut in 1-inch pieces|
||onion, thinly sliced|
|1/2 small head
|| red cabbage, cut into 4 wedges|
Yield: 5 servings--Serving Size: 5 oz
- 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.
Each Serving Provides:
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg
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|Source: NHLBI - LDL lowering cholesterol diet|