This classic German stew is made with lean, trimmed beef stew meat and cabbage.

1 1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 T. vegetable oil
1 large onion, thinly sliced
1 1/2 C. water
3/4 t. caraway seeds
1/2 t. salt
1/8 t. black pepper
1 bay leaf
1/4 C. white vinegar
1 T. sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 C. crushed gingersnaps

1. Brown meat in oil in heavy skillet.
2. Remove meat and saute onion in remaining oil until golden.
3. Return meat to skillet. Add water, caraway seeds, salt, pepper and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1 1/4 hours.
4. Add vinegar and sugar; stir Place cabbage on top of meat. Cover and simmer 45 minutes more.
5. Arrange meat and cabbage on a platter and keep warm.
6. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid.
7. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils.
8. Serve with meat and vegetables.

YIELD: 5 servings SERVING SIZE: 5 ounces

NUTRITION ANALYSIS PER SERVING: Calories, 244; Total fat, 11 grams; Saturated fat, 3 grams; Cholesterol, 56 milligrams; Sodium, 323 milligrams