HUNGARIAN "BURNED" CABBAGE WITH BEEF

1 stick (1/2 cup) butter
1 medium head cabbage , shredded
2 stalks celery, diced
2 pounds beef rump roast in one piece
1/2 cup dry red wine (or beef stock)
1 package dehydrated onion soup mix
Salt and pepper (to taste)
2 cups uncooked broad noodles

Melt butter in a skillet. Brown cabbage and celery over high heat, turning over frequently with a fork. When brown place in bottom of crock pot.

Meantime, put meat onto a large piece of heavy duty foil, bending foil up around meat. Add wine and onion soup mix. Wrap foil securely around meat and place on top of cabbage.

Cover pot and cook on #2 (low) setting for 10 hours.

Ten minutes before meat is done, boil noodles 9 minutes in salted water to cover well. Drain noodles and mix with cabbage.

Serve meat sliced, with juices poured over and cabbage mixture on the side.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Sears Crockery Cooker: Slow Cooking the Old Fashioned Way, 1970's