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.
- Slice round steak into thin strips.
- Combine flour, salt, and pepper; coat meat with flour mixture.
- Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
- Add onions.
- In same skillet, add water, vinegar, and bouillon granules.
- Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
- Cover and cook on LOW for 8 hours.
- About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
- Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
- Serve beef mixture over cabbage wedges.
- NOTE: I just add the cabbage to the crock pot over the beef and onions.
- I think it's more flavorful that way.
- You can bake this in the oven.
- 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.
- Check liquid during baking and add more if too dry.
Good stuff! I had to make some changes: I deleted the salt, pepper and bouillon. I cut the cabbage in slices, not wedges. I used white vinegar instead of cider vinegar. I used bison instead of beef. It worked out well, but the bison was a bit dry, so next time, I'll reduce the cooking time.
Oh MY! This was soo delicious. I took the advice of a Zaar forum discussion on venison and used this recipe for the venison cube steak I had. I am not that big of a fan of venison in general, but this recipe made it AMAZING! A couple of things I did a little different other than using venison instead of beef: I fried the venison in bacon grease instead of vegetable oil; I added the cabbage to my crockpot about an hour before it was done and I wish I would have done it earlier. The cabbage wasn't as done as I would have liked it to be. It was really, really good, though! Thanks so much for posting!!
This turned out pretty good. I did make a couple changes though, I substituted the water & bouillon granules for homemade (salt-free) beef broth. I used some of the other suggestions & added thyme & abit of red wine. I included chopped carrots & next time I'll try adding mushrooms also. I cooked this in an electric pressure cooker, the beef & cabbage were tender & melted in our mouth. Thanks for sharing.