Swiss Steak-Cabbage Dinner


  • 3 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. dry mustard
  • 1/4 tsp. pepper
  • 3 lb. chuck or round steak (1 1/2-2 inches thick)
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  • 2 Tbsp. oil
  • 2 cups beef bouillon
  • 2 large onions, sliced
  • 1 medium head cabbage, cut in 6-8 wedges


Combine flour, salt, paprika, mustard and pepper. Cost steak well on all sides with flour mixture. Heat oil in large skillet. Brown steak well on both sides. Pour off excess drippings if necessary. Add bouillon and onions to meat. Cover and simmer slowly about 2 hours or until meat is tender. Add enough water if necessary to bring liquid level up to 1/2 inch. Arrange cabbage wedges around meat. Cover and simmer 10-15 minutes or until cabbage is just tender. Serves about 8.

By Robin from Washington, IA

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September 10, 20080 found this helpful

Sounds so yummy, I love cabbage, I will try!

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