With the cold wind whistling outside, now is the time of year to try a new recipe that will warm your belly. Savory and filling, but heart-healthy, this dish from the National Institutes of Health brings to mind the flavors of Germany.

1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
1 tbsp. vegetable oil
1 large onion, thinly sliced
1 1/2 cup water
3/4 tsp. caraway seeds
1/2 tsp. salt
1/8 tsp. black pepper
1 bay leaf
1/4 cup white vinegar
1 tbsp. sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 C gingersnaps, crushed

• 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 boil. Reduce heat, cover, and simmer for 1 1/4 hours.
• Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer for another 45 minutes.
• Remove meat and cabbage, arrange on platter, and keep warm.
• Strain drippings from skillet and skim off fat. Add enough water to drippings to yield 1 cup of liquid.
• Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Pour over meat and vegetables and serve.

Nutrition facts:
Serving size: 5 oz Serves 5

Each serving provides:
Calories: 218
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 60 mg
Sodium: 323 mg*
Total fiber: 2 g
Protein: 24 g
Carbohydrates: 14 g
Potassium: 509 mg

SCHEDULE A SCREENING
 
Source: National Institutes of Health