| Hungarian "Burned" Cabbage
1 medium head cabbage
2 stalks celery
1 stick butter
2 pounds of rump of beef, in one piece
1/2 cup of dry red wine or beef stock
1 soup bouillon cube
salt and pepper to taste
2 cups of broad noodles |
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Shred cabbage. Dice celery. Melt butter. Brown cabbage and celery over high heat, turning frequently. When brown, place in crockery pot. Place meat on a large piece of heavy duty foil, bending foil up around meat and place on top of cabbage. Cover pot. Cook on LOW for 9 to 10 hours. Ten minutes before meat is done, boil noodles according to package directions. Drain and mix with cabbage. Serve meat sliced with the juices poured over the cabbage/noodle mixture. Serves 4- 6. |
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