MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauerbraten Soup
Categories: Beef, Herbs, Vegetables, Pasta
Yield: 6 servings

2 tb Olive oil
2 lb Beef stew meat; in 1"
- pieces
1 tb Mixed pickling spices
1 Bay leaf
6 c Beef broth; divided
1 md Onion; chopped
16 oz Jar shredded sweet & sour
- red cabbage
1/2 ts Ground ginger
1/4 ts Ground cloves
8 Gingersnap cookies; crushed
Cooked wide egg noodles

In a large skillet, heat oil over medium-high heat;
brown meat in batches. Transfer meat to a 4- or 5-qt.
slow cooker.

Place pickling spices and bay leaf on a double thickness
of cheesecloth. Gather corners of cloth to enclose
seasonings; tie securely with kitchen string. Add spice
bag, 4 cups broth, onion, cabbage, ginger and cloves to
slow cooker. Cook, covered, on high 3 hours.

Meanwhile, in a saucepan, heat remaining broth and
gingersnaps over medium heat; cook and stir until
thickened, about 10 minutes. Transfer to slow cooker;
cook, covered, until meat is tender, about 1 hour
longer. Discard spice bag. Serve with noodles.

Jennifer Yerkes, Franklin Square, New York

Makes: 11 cups

RECIPE FROM: https://www.tasteofhome.com

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