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Traditional Sauerbraten and Red Cabbage

Author Steve

Ingredients

  • 1 cup cider vinegar
  • 1 cup Burgundy
  • 2 cups onions sliced
  • 1 carrot sliced
  • 1 stalk celery sliced
  • 2 allspice berries
  • 4 cloves
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 4 pounds beef rump or chuck
  • 1/2 cup ginger snaps crushed
  • 1 medium cabbage
  • 1 tablespoon salt
  • 2 tablespoons margarine
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 2 tart apples cored and sliced
  • 1 tablespoon sugar

Instructions

  1. Combine first nine ingredients, and marinate beef two days, turning every few hours
  2. Remove from marinade, reserving liquid.
  3. Brown beef with a little bit of flour in a heavy pot (Dutch oven).
  4. Add the marinade, and simmer 3 hours.
  5. Remove the meat and strain the marinade.
  6. Thicken 3 and 1/2 cups of the marinade (adding water if there’s not enough) with a little bit of flour over heat.
  7. Stir in the gingersnaps, return the beef, and simmer another 20 minutes.

For the cabbage

  1. Cook the cabbage (about 10 cups) with the salt, margarine, vinegar, Sliced Apples, sugar and a half cup of water.
  2. Simmer about 15 minutes to 25 minutes, thickening the sauce with a little flour.