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German Sauerbraten with Red Cabbage and Spaetzle
Fritzman Family, Groton, MA
“We are German and this meal always reminds us of our grandpar- ents and our heritage. I usually make it on a snowy night or special occasions. It’s a great comfort-food meal! I don’t make my own red cabbage. I buy German-brand products.” Karen Fritzman
INGREDIENTS PREPARATION
Serves 6 to 8
1 (5-pound) bottom round beef roast
2 cups red wine vinegar
2 lemons, cut into chunks
2 tablespoons pickling seasoning
1 yellow onion, chopped
3⁄4 of a box of gingersnaps
1 to 2 tablespoons sour cream Spaetzle, for serving
Red cabbage, for serving Warm bread, for serving
1. Put the beef roast in a stockpot and cover with the vinegar, adding water as needed so that the meat is submerged in the liquid. Add the lemons, pickling seasoning and onion. Cover and refrigerate for 2 to 3 days.
2. Preheat oven to 350°F.
3. Remove the meat from the marinade. Strain the mari- nade and reserve the liquid.
4. In a large Dutch oven over medium-high heat, brown the meat on all sides, 10 to 15 minutes total. Add the reserved marinade. Cover the pot, transfer to the oven and cook until the meat is tender, 2 to 3 hours. During this time, continuously add gingersnaps to the pot and stir to soften them. When the meat is done, transfer it to a cutting board.
96 – TASTE OF HOME