1. Heat the shortening in a pressure cooker; brown the beef and onions.
2. Add the 1 1/2 cups water, salt, salt, pepper, bay leaf, and caraway seeds. Cover and cook at 10 pounds pressure for 15 minutes.
3. Cool and add vinegar and place cabbage wedges on top of the meat. Cover and cook at 15 pounds pressure for 5 minutes. Meanwhile, soak the ginger snaps in the warm water.
4. Remove the cabbage and meat to a heated platter. Add ginger snaps to the liquid and bring to a boil, stirring to make smooth gravy.
Here is a nice side dish to serve with Shirley's Bavarian Beef Stew.
6 medium potatoes, peeled, boiled, and cooled
1/2 Cup flour
1 1/2 Tsp. Salt
1 .Grate the potatoes fine, or put them through a ricer.
2 . Add the eggs, flour, and salt, and mix well together.
3 . Roll this dough into 1-inch balls, and drop them into boiling water.
4 . Gently boil them for 10 minutes.
5 . Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.
Christa also uses "Ready to Cook" Maggi product
available at GermanDeli.com, order it here