Good rendition of this Hungarian favorite
Layer the goulash ingredients in 3 1/2- to 5-quart slow cooker. Cover; cook on LOW 6 to 8 hours. About 20 minutes before serving, assemble thickener, stirring arrowroot into cold water or stock. Add tahini and dill. Add to cooker, cover and turn to high, stirring periodically, until thick, then turn off heat. Combine water or stock, oil, and salt in a large Dutch oven or deep skillet. Add onions, cabbage, garlic, and caraway. Cover and bring to boil over medium-high heat. Steam until vegetables are just tender, about 10 minutes. Remove lid and cook for 1 to 2 minutes more, until liquid evaporates. Stir and cook 1 to 2 minutes longer, then remove from the heat. Transfer goulash to 4 large, shallow soup bowls and garnish with parsley. Place cabbage on 4 small salad plates, and serve.
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