Crockpot Keepers: Country Steak & Cabbage

Cabbage is under-appreciated. It's good for your bones, helps reduce cancer risk and has more vitamin C than an orange. It's a good source of potassium and several essential vitamins and minerals. This means it has numerous fantastic health benefits. And on top of all that, it's really pretty yummy. This recipe is great for getting a good healthy dose of cabbage.

When I go to the store, I typically like to buy cuts of meat that are on sale or, best of all, buy one get one. This recipe is perfect for the BOGO buys because you can marinate both steaks at once and then put one in the freezer until you are ready to use it.

This recipe is also great because there are only four ingredients to throw in the pot, and the meat comes out perfectly tender.

Country Steak & Cabbage (Serves 6)

Marinade:
1/2 cup Italian dressing
1 Tbsp steak seasoning blend

2 lbs sirloin steak
1 yellow onion
1 head of cabbage
1/2 cup Italian dressing

Malt Vinegar, Salt & Pepper to taste

Marinate the steak in the dressing and seasoning mix for at least one hour. If desired, you can marinate the meat overnight in the refrigerator and put it in the crockpot the next morning. Cut the onion into rings and separate them. Lay them on the bottom of the crockpot to make a "bed" for the steak. Put the steak, and the marinade with it, on top of the onion rings. Cut the cabbage into sixths. Place the chunks of cabbage onto the steak. Take care to keep the chunks together when you place it in the pot, stray leaves may dry out before there is enough steam in the crockpot to keep them moist. Pour the 1/2 cup of beef broth over the cabbage leaves and put the cover on the crockpot. Cook on low for 7 to 8 hours. Pass around malt vinegar and salt & pepper so each person can season their portion to their taste.

This meal goes great with cut fruit and fresh biscuits. Add a glass of milk and you've covered your food groups.

If you bought a second steak to use at another time, drain the juice from the crockpot after you've removed the steak and vegetables and freeze it to use in place of the beef broth. It will keep nicely in a small tupperware container for about 2 weeks.