This classic German stew is made with lean, trimmed beef stew meat and cabbage.
1¼ lb. lean beef stew meat, trimmed of fat, cut in 1-inch pieces
1 tbsp. vegetable oil
1 large onion, thinly sliced
1½ cup water
¾ tsp. caraway seeds
½ tsp. salt
⅛ tsp. black pepper
1 bay leaf
¼ cup white vinegar
1 tbsp. sugar
½ small head red cabbage, cut into 4 wedges
¼ cup gingersnaps, crushed
Brown meat in oil in 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 boil. Reduce heat, cover, and simmer for 1¼ hours. Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer for an added 45 minutes. Remove meat and cabbage, arrange on platter, and keep warm. Strain drippings from skillet and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Pour over meat and vegetables, and serve.
Serves five; serving size is 5 oz. Each serving provides: 218 calories, 7 g total fat (2 g saturated fat), 60 mg cholesterol, 323 mg sodium, 14 carbohydrates, 2 g total fiber, 24 g protein.
Source: NHLBI: Keep the Beat Heart Healthy Recipes