Bavarian Beef and Cabbage

I love German food!! It's so homey and comforting! While it's not the world's prettiest food, it tastes awesome!!! This meat and gravy to me, is close to a sauerbraten minus the week of marinating it. It's also not as sour. The meat on this comes out super tender and moist and savory, then you top it with the gingersnap gravy, which is slightly sweet with a little tartness. The cabbage cooks in with the meat, so that saves a pan right there(and that is always a plus). I served this with Spaetzle, there is a recipe for that on my blog with the Rouladen recipe from May. It does take some time to cook this, but it's mostly simmering time. Enjoy!!

Bavarian Beef & Cabbage:
5 servings

1 1/4lb extra lean stew meat, cut in 1" pieces
2TB oil
1 large onion, thinly sliced
3c water
1tsp caraway seeds
1tsp salt
1/4tsp pepper
1 bay leaf
1/3c apple cider vinegar
1TB brown sugar
1 small head of red cabbage, cut in large shreds
1/2c crushed gingersnaps

Heat oil, over medium heat in a large skillet. Brown meat in batches, remove meat and saute onions until soft and golden. Put meat back in skillet add water, caraway seeds, salt, pepper and bay leaf. Bring to a boil, then reduce to simmer and cover and cook for 1 1/4 hours. Add in your vinegar and sugar, stir well. Place the cabbage on top, recover and simmer for 45 more minutes. Remove the cabbage and beef and keep warm while making the gravy.

For the gravy:
Strain drippings and skim off the fat. Add enough water to equal 2cups of liquid. Return to the skillet add in 3TB apple cider vinegar, 1tsp salt, 1/4tsp pepper, and the gingersnaps. Bring to a boil, while stirring and mixture thickens. Serve with the meat and cabbage.