Dutch-Style Beef and Cabbage (Crock Pot)
This is a cherished recipe from a vintage 1976 cookbook. Thin strips of beef are coated in seasoned flour, browned, and then slow-cooked with onions in a savoury broth for 8 hours. The dish is traditionally served over boiled cabbage wedges, though the cabbage can also be cooked directly in the crock pot for added flavour. As an alternative, it can be baked in a covered casserole dish for 2 hours.
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
Method
- Cut the round steak into thin strips.
- Mix the flour, salt, and pepper together and use this to coat the meat.
- Warm the oil in a skillet and brown the meat on all sides, then move it to the crockery cooker.
- Place the onions into the cooker.
- To the same skillet, add the 3/4 cup hot water, cider vinegar, and beef bouillon granules.
- Stir the mixture, scraping up the browned bits from the pan, and pour it over the meat and onions.
- Put the lid on and cook on LOW for 8 hours.
- Roughly 15 minutes before you plan to serve, cut the cabbage head into 4 or 5 wedges.
- Cook the wedges in a large amount of salted water in a 3 quart saucepan until tender, which takes 10 to 12 minutes, then drain them well.
- Serve the beef mixture over the prepared cabbage wedges.
- Note: You can add the cabbage directly to the crock pot over the beef and onions.
- This method is thought to give a more flavourful result.
- The dish can also be baked in the oven.
- Place everything in a covered casserole dish and bake at 300 for 2 hours. You should double the water, vinegar, and bouillon mixture if you choose to bake it.
- Check the liquid during baking and add more if it becomes too dry.
Nutrition (per serving)
Sodium712500 mg
Recipe details
CategoryStew
Authorpapergoddess
