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Dutch-Style Beef and Cabbage (Crock Pot)

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“This is a long time favorite of mine. From a very old (1976) BH&G Crock pot Cookbook. You can also cook this in the oven in a covered casserole.”
8hrs 20mins

Ingredients Nutrition


  1. Slice round steak into thin strips.
  2. Combine flour, salt, and pepper; coat meat with flour mixture.
  3. Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
  4. Add onions.
  5. In same skillet, add water, vinegar, and bouillon granules.
  6. Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
  7. Cover and cook on LOW for 8 hours.
  8. About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
  9. Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
  10. Serve beef mixture over cabbage wedges.
  11. NOTE: I just add the cabbage to the crock pot over the beef and onions.
  12. I think it's more flavorful that way.
  13. You can bake this in the oven.
  14. Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
  15. Check liquid during baking and add more if too dry.

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