Steps:
- 1)In large bowl, mix vinegar, wine,onion,carrot,celery,allspice,cloves,salt,pepper. Wipe meat with damp paper towel. Place in marinade and refrigerate covered 2 days, turning occasionally. Remove meat from marinade-reserve marinade. 2)Dry meat on paper towel. Coat with 2T flour. In hot oil in Dutch oven over med. heat, brown meat all over, turn with wooden spoons-20 min. Add marinade -bring to boil, reduce heat, simmer covered 2 1/2 -3 hours until tender. 3)Cabbage: discard outer leaves; quarter cabbage and remove core. Shred cabbage. Measure 10 cups. In large skillet, combine with salt butter, vinegar, sugar,1/2C water. Cook covered over med. heat 15 min. stir occasionally. 4)Core apples, do not pare, slice thin; stir into cabbage. Set aside until just before serving. when meat is fork tender, remove from Dutch oven. Press liquid and vegtables through coarse sieve. Skim off fat. Measure 3 1/2C liquid - add water if needed. 5)Return liquid to Dutch oven. Mix 2T flour with 1/3 C cold water & 1T sugar. Stir into liquid;bring to boiling;stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it; simmer,covered for 20 min. 6)Cook cabbage and apples 10 min. sprinkle with 1T flour cook and stir until thickened; and cabbage is tender
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love