SAUERBRATEN WITH RED CABBAGE

SAUERBRATEN WITH RED CABBAGE image

Categories Beef

Number Of Ingredients 22

Marinade
1C cider vinegar
1C Burgundy
2 onions sliced
1 carrot sliced
1 stalk celery chopped
2 whole allspice
2 whole cloves
1 T salt
1 1/2 tsp pepper
4lb rump or boned chuck pot roast
all purpose flour
1/3 C salad oil
Red Cabbage
1 Med. red cabbage
1 T salt
2 T butter
1/2 C cider vinegar
1/2 C sugar
2 tart red cooking apples
1 T sugar
1/2 C crushed gingersnap cookies

Steps:

1)In large bowl, mix vinegar, wine,onion,carrot,celery,allspice,cloves,salt,pepper. Wipe meat with damp paper towel. Place in marinade and refrigerate covered 2 days, turning occasionally. Remove meat from marinade-reserve marinade. 2)Dry meat on paper towel. Coat with 2T flour. In hot oil in Dutch oven over med. heat, brown meat all over, turn with wooden spoons-20 min. Add marinade -bring to boil, reduce heat, simmer covered 2 1/2 -3 hours until tender. 3)Cabbage: discard outer leaves; quarter cabbage and remove core. Shred cabbage. Measure 10 cups. In large skillet, combine with salt butter, vinegar, sugar,1/2C water. Cook covered over med. heat 15 min. stir occasionally. 4)Core apples, do not pare, slice thin; stir into cabbage. Set aside until just before serving. when meat is fork tender, remove from Dutch oven. Press liquid and vegtables through coarse sieve. Skim off fat. Measure 3 1/2C liquid - add water if needed. 5)Return liquid to Dutch oven. Mix 2T flour with 1/3 C cold water & 1T sugar. Stir into liquid;bring to boiling;stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it; simmer,covered for 20 min. 6)Cook cabbage and apples 10 min. sprinkle with 1T flour cook and stir until thickened; and cabbage is tender