Pot Roast With Sweet and Sour Cabbage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In an 8-qt. Dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides.
  • Stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling.
  • Reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally.
  • Meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside.
  • When meat is done, remove it to a large platter and keep it warm.
  • Skim off fat from liquid in Dutch oven.
  • Add the cabbage to the liquid and over medium-high heat, heat it to boiling.
  • Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
  • Mix the flour and 1/4 cup water until blended.
  • Gradually stir flour mixture into cabbage in Dutch oven.
  • Cook over medium heat, stirring gently, until mixture is thickened.
  • Spoon the cabbage around the meat on platter and serve.
Advertisement