Sauerbraten with red cabbage and potato dumplings

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean and peel 2 onions, carrots and celery. Then cut into medium sized pieces. Mix red wine, 1/4 liter vinegar and 1/2 liter water. Add laurel, cloves, juniper and prepared vegetables. Leave the roast to soak for 2-3 days. Remove meat from the marinade and pat dry. Season with salt and pepper. Drain the vegetables and collect the marinade. Heat 1 tablespoon of oil in a casserole and fry the roast in it for about 10 minutes at medium heat.

2. 2

   Add the vegetables and fry for about 5 minutes. Add tomato paste and flour, sweat briefly and deglaze with the marinade. Cover the roast and braise in the preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2-2 hours. In the meantime, clean and quarter the red cabbage and remove the stalk. Cut cabbage leaves into fine strips. Peel remaining onion and cut into strips. Peel and quarter the apple and remove the core. Cut the apple quarters into pieces. Heat the remaining oil in a saucepan and sauté the onion and apple. Add sugar, glaze briefly and deglaze with the remaining vinegar. Add cabbage and apple juice and stew covered for about 45 minutes. Season with salt, nutmeg, cinnamon and cloves. In the meantime stir dumpling powder into 1/2 litre water and let it swell for about 10 minutes. Then form about 8 dumplings with moistened hands. Bring plenty of salted water to the boil, add the dumplings and let them simmer for about 20 minutes. Peel and halve the shallots. Cut bacon into fine sticks.

3. 3

   Heat the remaining oil in a saucepan and sauté the onion and apple. Add sugar, glaze briefly and deglaze with the remaining vinegar. Add cabbage and apple juice and stew covered for about 45 minutes. Season with salt, nutmeg, cinnamon and cloves. In the meantime stir dumpling powder into 1/2 litre water and let it swell for about 10 minutes. Then form about 8 dumplings with moistened hands. Bring plenty of salted water to the boil, add the dumplings and let them simmer for about 20 minutes. Peel and halve the shallots. Cut bacon into fine sticks. Sauté bacon in a hot pan, add shallots and fry over medium heat for about 10 minutes. In the meantime remove the roast from the sauce and keep warm. Pour the sauce through a sieve into a pot and bring to the boil. Stir starch with 2-3 tablespoons of water until smooth and thicken the sauce with it. Season to taste with salt, pepper and sugar if necessary. Cut the roast into slices, arrange on a plate with the red cabbage and cover with the sauce. Spread shallots and bacon on top and garnish with parsley. Serve dumplings extra

4. 4

   Sauté bacon in a hot pan, add shallots and fry over medium heat for about 10 minutes. In the meantime remove the roast from the sauce and keep warm. Pour the sauce through a sieve into a pot and bring to the boil. Stir starch with 2-3 tablespoons of water until smooth and thicken the sauce with it. Season to taste with salt, pepper and sugar if necessary. Cut the roast into slices, arrange on a plate with the red cabbage and cover with the sauce. Spread shallots and bacon on top and garnish with parsley. Serve dumplings extra

5. 5

   Waiting time approx. 72 hours

Nutrition Facts

KCAL
840 kcal

CARBS
67 g

FATS
23 g

PROTEINS
60 g