Polish Dinner

The Meat

• Rump (shoulder) Roast 4-5 pounds or Chuck Roast
  
• 1/4 cup flour
• 1 teaspoon salt
• 1-1/2 teaspoon pepper
• 1 large yellow onion - diced
  
• 2 cups water
• cider vinegar
• 1 Teaspoon Mrs Dash Herb and Garlic
  

Mix flour, salt and pepper in a large plastic bag
If using a Shoulder Roast, cut meat into 1 to 1-1/2 think slices, otherwise remove excess thick fat or stringy white connective tissue, but leave some fat on the meat.
Rinse each piece of meat with cider vinegar and place into the flour mixture in the bag. Tumble around until the meat is coated. Remove it and place it into a large pot. Do the same with all of the meat. Cover the top of the meat with the diced onions, spices and slowly add the water to cover the meat. Bring to a boil, then cover and simmer 1 hour. Turn meat over and simmer another 1/2 hour until meat is tender.

The Gravy

• 1/4 cup flour
• Kitchen Bouquet or other gravy darkening flavoring

Dissolve the flour in warm water and add it slowly to thicken the gravy while stirring constantly. Add the Kitchen Bouquet for darken the gravy to your preference. Optionally add a few sprinkles of Smoke Flavoring. Season to taste.

The Cabbage

• 1 large head of cabbage shredded
  
• 1 large onion diced
• 1/2 teaspoon salt
• 1 Tablespoon pepper
• 1 stick of butter
• 1-1/2 cups of warm water
• 4 Tablespoons Sour Cream
• 3-4 Tablespoons Cider Vinegar

Place cabbage in pot and the the onions and spices on top of the cabbage. Add the warm water. Bring to a boil. Simmer 30 minutes. Add the Sour Cream and Vinegar and mix. Cover and continue to simmer on very low heat until ready to serve.