Hearty German Sauerbraten with Red Cabbage
A classic marinated beef dish infused with bold spices, complemented by sweet and tangy red cabbage.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine the marinade ingredients
Combine red wine, red wine vinegar, water, onions, carrots, bay leaves, cloves, peppercorns, and sugar in a large bowl.
- 2
Place the beef
Place beef roast in a large, non-reactive container or resealable plastic bag.
- 3
Marinate the beef
Pour marinade over beef, cover, and refrigerate for at least 3 days, turning occasionally.
Tip: Ensure beef is completely submerged in marinade for best results.
Preparing the Red Cabbage
- 1
Combine cabbage and apple
Combine shredded cabbage and grated apple in a large pot.
- 2
Season and sweeten
Add red wine vinegar, sugar, and salt.
- 3
Cook until tender
Cook over medium heat, stirring occasionally, until the cabbage is tender, about 45 minutes.
How to Make Hearty German Sauerbraten with Red Cabbage
Total time: 4 h 40 min · Yields 6 servings
- 1
Browning the Beef
Remove beef from marinade (reserve marinade), pat dry, and season with salt and pepper. In a large pot, heat oil over medium-high heat and brown beef on all sides.
- 2
Simmering the Roast
Add reserved marinade to the pot, bring to a simmer, then reduce heat. Cover and cook for 2.5–3 hours until beef is tender.
- 3
Thickening the Gravy
Remove beef from pot. Strain vegetables from the liquid. Mix flour with water, then whisk slowly into the simmering liquid to thicken.
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