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Bavarian Pot Roast with Cabbage

4 pounds beef blade roast
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon cooking fat
2 quartered medium onions
1 bay leaf
1/2 teaspoon caraway seeds
2/3 cup water
2 tablespoons vinegar
1 head cabbage

Combine flour, salt and pepper; dredge meat; brown in cooking fat in large frying pan or Dutch oven. Pour off drippings. Add onions, bay leaf and caraway seed. Combine water and vinegar and add to meat. Cover tightly and cook slowly 2 to 2 1/2 hours or until tender. Remove meat to warm platter. Place cabbage in cooking liquid and cook, covered 10 to 15 minutes or until tender. Remove cabbage and bay leaf. Thicken cooking liquid with flour for gravy.

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