Dutch-Style Beef and Cabbage (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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This is a long time favorite of mine. From a very old (1976) BH&G Crock pot Cookbook. You can also cook this in the oven in a covered casserole. Ingredients:
1 1/2 lbs beef round steak, sliced in thin strips |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons oil |
2 large onions |
3/4 cup hot water |
1 tablespoon cider vinegar |
2 teaspoons beef bouillon granules |
1 head cabbage |
Directions:
1. Slice round steak into thin strips.
2. Combine flour, salt, and pepper; coat meat with flour mixture.
3. Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
4. Add onions.
5. In same skillet, add water, vinegar, and bouillon granules.
6. Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
7. Cover and cook on LOW for 8 hours.
8. About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
9. Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
10. Serve beef mixture over cabbage wedges.
11. NOTE: I just add the cabbage to the crock pot over the beef and onions.
12. I think it's more flavorful that way.
13. You can bake this in the oven.
14. Place in a covered casserole dish and bake 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
15. Check liquid during baking and add more if too dry.
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