This is an economical and tasty way to use leftover roast or boiled beef. It may be served for a family lunch or dinner with buttered, boiled, or creamed potatoes.
8 thick slices cold, cooked beef
2 teaspoons salt freshly ground black pepper
1 firm, white cabbage, about
2 lb. with the outside leaves removed and washed
1 tablespoon butter
1 tablespoon beef dripping
1 medium-sized onion, chopped
11 teaspoons flour
8 fl. oz. beef stock
2 tomatoes, blanched, peeled and finely chopped
2 tablespoons chopped parsley
Trim all fat from the beef slices and discard. Sprinkle them with
½ teaspoon of salt and
3 grindings of pepper. Fill a large saucepan with water, add
½ teaspoon of salt and bring the water to the boil over high heat.
Cut the cabbage into quarters, and cut out the hard centre stalk. Add the cabbage pieces to the pan of boiling water and boil for 7 to 8 minutes or until the cabbage is tender but still crisp. Drain the cabbage thoroughly in a colander and then cut into strips.
Melt the butter in a medium-sized saucepan over moderate heat. Mix in 4 teaspoon of salt and 3 grindings of pepper. Add the cabbage, reduce the heat to very low and cook for 4 to 5 minutes, stirring occasionally. Remove the saucepan from the heat and set aside in a warm place.
Melt the beef dripping in a large frying-pan over high heat. When the fat is lightly smoking, put in the slices of beef and fry them a few at a time on both sides for ½ minutes.
Remove the beef slices from the frying-pan. Set the beef aside on a warmed plate and keep hot.
Lower the heat to moderate, put the chopped onion in the frying-pan and cook gently for 5 minutes until brown. With a wooden spoon, mix in the flour and cook for 1 minute. Gradually stir in the beef stock. Add the tomatoes, the remaining ½ teaspoon of salt, 4 grindings of pepper and the parsley. Stir continuously until the sauce comes to the boil. Lower the heat and simmer for 1 minute.
Put the cabbage in a warmed serving dish and arrange the beef slices on top of it. Pour the sauce over the beef slices.
Serve at once.