Mix soy, vinegar, garlic, curry and sugar. Pour over roast and refrigerate for at least 4 hrs - turning meat.
Brown meat on both sides in Dutch oven. Reduce heat, simmer and spread over onions. Add whatever marinade is left and enough water to cover 1/3 of meat. Salt lightly and simmer covered for 2 1/2 to 3 hours. Add carrots and cabbage; continue to cook until tender. Thicken sauce if desired.
Originally Submitted
9/5/2010
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