Ingredients
3/4 pound beef stew meat, cut into 3/4-inch cubes1 tablespoon canola oil1-1/4 cups beef broth1/3 cup thinly sliced onion1 bay leaf1/2 teaspoon caraway seeds1/8 teaspoon pepper1/4 to 1/3 cup white vinegar1/2 teaspoon sugar1/4 medium head red cabbage, cut into 2 wedges1/4 to 1/3 cup crushed gingersnap cookies (about 8 cookies)
Preparation
In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender.
Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender.
Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.
