Ingredients

1 Roast (Chuck is fine)

1/2 cup vinegar (cider or wine)

1/2 cup Water

2 sm boxes Ginger Snaps

2-3 Tbs Gravy Master

2 Tbs Brown Sugar

3 Bay Leaves

1 Tbs Pickling Spice

1 Clove Garlic

1 head cabbage

2-3 medium onions

1 bag egg noodles

Preparation

-Use CheeseCloth to make packet with pickling spice and garlic -In bowl combine snaps and vinegar until dissolved. -Put in pot add everything but meat. -Stir and taste. -You may have to add more snaps if it is too loose, water if too thinck or more sugar if too sour. -Add meat, coat with gravy. -Put bay leaves on top and cook a couple of hours. -Slice and let meat marinade for a day or so

  • Cook noodles according to directions on package -Fry Cabbage and Onion until slightly brown -Add salt and pepper -Toss over cooked noodles