Bavarian Beef This classic German stew is made with lean trimmed beef stew meat and cabbage. 1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces 1 tablespoon olive oil 1 large onion, thinly sliced 1-1/2 cup water 3/4 teaspoon caraway seeds 1/2 teaspoon salt 1-1/8 teaspoon black pepper 1 bay leaf 1/4 cup white vinegar 1 tablespoon sugar 1/2 small head red cabbage, cut into 4 wedges 1/4 cup crushed gingersnaps 1. Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. 2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more. 3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables