POT ROAST WITH SWEET AND SOUR CABBAGE

Steps:

• In an 8-qt. Dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides.
• Stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling.
• Reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally.
• Meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside.
• When meat is done, remove it to a large platter and keep it warm.
• Skim off fat from liquid in Dutch oven.
• Add the cabbage to the liquid and over medium-high heat, heat it to boiling.
• Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
• Mix the flour and 1/4 cup water until blended.
• Gradually stir flour mixture into cabbage in Dutch oven.
• Cook over medium heat, stirring gently, until mixture is thickened.
• Spoon the cabbage around the meat on platter and serve.