1 medium head cabbage 2 stalks celery 1 stick butter 2 pounds of rump of beef, in one piece 1/2 cup of dry red wine or beef stock 1 soup bouillon cube salt and pepper to taste 2 cups of broad noodles
Shred cabbage. Dice celery. Melt butter. Brown cabbage and celery over high heat, turning frequently. When brown, place in crockery pot. Place meat on a large piece of heavy duty foil, bending foil up around meat and place on top of cabbage. Cover pot. Cook on LOW for 9 to 10 hours. Ten minutes before meat is done, boil noodles according to package directions. Drain and mix with cabbage. Serve meat sliced with the juices poured over the cabbage/noodle mixture. Serves 4- 6.
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