Traditional Sauerbraten and Red Cabbage
- 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
- Combine first nine ingredients, and marinate beef two days, turning every few hours
- Remove from marinade, reserving liquid.
- Brown beef with a little bit of flour in a heavy pot (Dutch oven).
- Add the marinade, and simmer 3 hours.
- Remove the meat and strain the marinade.
- Thicken 3 and 1/2 cups of the marinade (adding water if there’s not enough) with a little bit of flour over heat.
- Stir in the gingersnaps, return the beef, and simmer another 20 minutes.
For the cabbage
- Cook the cabbage (about 10 cups) with the salt, margarine, vinegar, Sliced Apples, sugar and a half cup of water.
- Simmer about 15 minutes to 25 minutes, thickening the sauce with a little flour.
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