Recipe for cooking sauerbraten with red cabbage

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

Marinade
1 c. cider vinegar
1 c. Burgundy wine*
2 onions, sliced
1 carrot, sliced
1/2 stalk celery, chopped
2 whole allspice
4 whole cloves
1 Tbsp. salt
1 1/2 tsp. pepper
1 (4 pound) rump or boned chuck pot roast
Flour
1/3 c. canola (or other vegetable) oil

Red Cabbage
1 med. head red cabbage
1 Tbsp. salt
1 Tbsp. butter or butter-replacement
1/2 c. cider vinegar
1/2 c. sugar
2 tart red cooking apples
1 Tbsp. sugar
1/2 c. crushed gingersnaps

In large bowl, mix 1 c. vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade, refrigerate, covered 2 days, turning occasionally.

Remove meat from marinade. Reserve marinade. Dry meat on paper towels. Coat with 2 Tbsp. of flour. In hot oil in Dutch oven, over med. heat, brown meat all over, turning with a wooden spoon, for about 20 mins. Add marinade, bring to boil, reduce heat, simmer covered 2 1/2 to 3 hours, until tender.

Meanwhile, prepare cabbage. Discard outer leaves, quarter cabbage, remove core. Shred cabbage. Measure 10 c.. In large skillet, combine with salt, butter, vinegar, sugar, 1/2 c. water, cook covered over med. heat, 15 mins., stirring occasionally. Core apples, but do not pare. Slice apples thin, then stir into cabbage. Set aside until just before serving.

When meat is fork-tender, remove from Dutch oven. Press liquid and vegetables through coarse sieve; skim off fat. Measure 3 1/2 (three and a half) c. liquid (add water if needed).

Return liquid to Dutch oven. Mix 2 Tbsp. flour with 1/3 c. cold water and 1 Tbsp. sugar. Stir into liquid, bring to boiling, stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it, then simmer, covered, for 20 mins.

Cook cabbage and apples 10 mins., then sprinkle and distribute with 1 Tbsp. flour. Cook and stir until thickened. Cabbage is tender, but crisp. Remove meat and cabbage to hot platter.

Serve with German Spaetzle. Pour some of gravy over it. Serve meat, thinly sliced, with gravy.

Serves 6 to 8.