Sauerbraten Soup

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1 inch pieces
• 1 tablespoon mixed pickling spices
• 1 bay leaf
• 6 cups beef broth, divided
• 1 medium onion, chopped
• 1 jar (16 ounces) shredded sweet-and-sour red cabbage
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 8 gingersnap cookies, crushed
• Cooked wide egg noodles

1. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker.
2. Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours.
3. Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.

olive oil, beef stew meat, mixed pickling, bay leaf, beef broth, onion, cabbage, ground ginger, ground cloves, cookies, egg noodles

Taken from www.tasteofhome.com/recipes/sauerbraten-soup/ (may not work)