1. Wipe meat with damp cloth and place in a plastic container with a lid. 2. Combine next 8 ingredients, and then pour over meat. 3. Cover and let stand in the refrigerator 3 to 6 days. 4. Turn meat twice a day with wooden spoons (never pierce meat with a fork). 5. Remove meat from marinade. 6. Save marinade. 7. Heat shortening in large skillet and brown meat slowly on both sides. 8. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender. 9. I put it into a crock-pot and cook on low 6 to 8 hours. 10. Don't over cook. 11. Remove meat and onions and keep warm. 12. Strain marinade and measure liquid. 13. Add water to make 2 1/2 cups. 14. Pour liquid back into a skillet and add cabbage wedges. 15. Cover and simmer 10 minutes. 16. Stir in gingersnaps and sugar into liquid with cabbage. 17. Simmer 3 minutes or more to make gravy. 18. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions. 19. Serve gingersnap gravy alongside. ---------------------------------------------------------------------------
Nutrition
Ingredients
