Dutch Style Beef and Cabbage
1 1/2 lb. beef round steak, cut 3/4 inch thick
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 Tbs. cooking oil
3 large onions, sliced (3 cups)
3/4 cup hot water
1 Tbs. vinegar
2 tsp. instant beef bouillon granules
1 small head cabbage
Trim excess fat from meat; cut into cubes. Combine flour, salt, and pepper; coat meat with flour mixture. In skillet quickly brown meat on all sides in hot oil.
Drain off fat. Transfer meat to crock pot; add onions. In same skillet combine water, vinegar, and bouillon granules. Stir together, scraping browned bits from skillet; pour all into crock pot. Cover and cook on low for 8 hours.
About 15 minutes before serving, cut cabbage into 4 - 5 wedges. Cook in a 3 quart saucepan in a large amount of boiling salted water till tender, 10 - 12 minutes.
Drain well. Serve beef mixture over hot cooked cabbage wedges.