Sauerbraten and Red Cabbage

Ingredients:

4

Lb

Rump or boned chuck pot roast

2

tbl

All-purpose flour

1/3

Cup

Vegetable oil

1

Tbl

Sugar

Cup

Gingersnaps, crushed

Marinade:

1

Cup

Cider vinegar

1

Cup

Burgundy

2

 

Medium onions, sliced

1

 

Carrot, sliced

1

 

Stalk celery, chopped

2

 

Whole allspice

4

 

Whole cloves

1

Tbl

Salt

1-1/2

Tsp

pepper

Red Cabbage:

1

 

Medium head red cabbage

1

Tbl

Salt

2

Tbl

Butter

Cup

Cider vinegar

Cup

Sugar

2

 

Tart red cooking apples

Directions:

In a large bowl, mix cup vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Place meat in marinade, refrigerate, covered for 2 days, turning occasionally. Remove meat from marinade. Reserve marinade.

Coat the meat with 2 tablespoons flour. In hot oil in Dutch oven, over medium heat, brown meat all over, about 20 min. Add marinade, bring to boil, reduce heat, simmer covered, 2-1/2 to 3 hours, until tender. When meat is fork tender, remove from Dutch oven. Press liquid and vegetables through a coarse sieve, skim off fat. Measure 3-1/2 cups liquid, adding water if needed, and return this liquid to Dutch oven. In a small bowl mix 2 tablespoons flour with cup cold water and 1 tablespoon of sugar. Add flour mixture to liquid in pan, bring to boil, stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over the meat, and simmer, covered for 20 min.

Discard outer leaves of cabbage, quarter cabbage and core. Shred cabbage. In a large skillet, combine salt, butter, vinegar, sugar, and cup water. Cook, covered, over medium heat, 15 min., stirring occasionally.

Core apples, do not pare, slice thin, stir into cabbage. Cook cabbage and apples for 10 min, sprinkle with 1 tablespoon flour; cook and stir until thickened. Cabbage is tender but crisp.

Remove meat, thinly slice and serve with gravy and cabbage on a warm platter.

 

Yields

6-8 servings

 

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