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How To make Sauerbraten w/Sweet & Sour Cabbage
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DEIDRE-ANNE PENRODFGGT98B:
2 c Vinegar
2 c Water
MARINADE:
1 tb Salt
1 t Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves small
1/4 c Clery Leaf :
green
2 tb Garlic crushed
1/3 c Carrots
3/4 c Carrots :
sliced
1/4 c Celery
6 lb Beef -- bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch
1. Put Water and Vinegar into a stainless steel stock
pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4. Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
How To make Sauerbraten w/Sweet & Sour Cabbage's Videos
Authentic German Red Cabbage / Version 2 - Rotkohl ✪ MyGerman.Recipes
Perfect red cabbage with a traditional German recipe, mostly used as a side dish for poultry like goose, duck, ... also suitable for turkey (Thanksgiving!!!). This recipe is more on the sweet & fruity side with some red wine and cinnamon flavor. The taste always reminds me a bit of Glühwein.
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PA DUTCH SWEET & SOUR RED CABBAGE
This is another wonderful dish I had growing up. My mom and grandma made it and all the Amish families around us made it. I'm using a recipe by Lori Fogg, who has the best blog ever, A Coalcracker in the Kitchen. I'm sharing the link here. This is delicious, cheap and easy! Trifecta win!
It's also CIW (Cast Iron Wednesday, check out the other's channels as well! CIW was started by Native Tearz ----
Shovelhead8--
Strong's Adeventures-----
Dan's Outdoor Cooking---
PA DUTCH SWEET & SOUR RED CABBAGE
INGREDIENTS
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed brown sugar
10 cups red cabbage, shredded
2 bacon strips, diced
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
DIRECTIONS
In a large bowl, stir the cider vinegar and sugars until sugars are dissolved.
Add cabbage; toss to coat. Set aside for 10 minutes.
Meanwhile, in a large frying pan or dutch oven with lid, cook bacon over medium heat until crisp.
Remove bacon to paper towels to drain.
the drippings left in the pan, saute apple and onion until tender, 5 to 10 minutes.
Stir in water and cabbage mixture.
Bring to a boil. Reduce heat; cover and simmer for 35 to 40 minutes.
Stir in the remaining ingredients.
Simmer, uncovered, several more minutes or until cabbage is tender.
Sprinkle with reserved bacon before serving.
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German Red Cabbage With Sauerbraten
#sauerbraten #germanfood #cooking #food #recipe
Join us as we unveil the secrets of a classic German dish - Red Cabbage with Sauerbraten. Learn how to create the perfect blend of tangy and sweet flavors with slow-cooked cabbage and tender marinated pot roast. Impress your loved ones with this traditional German recipe. Subscribe for more delicious international dishes! Guten Appetit!
German Red Cabbage – Traditional Recipe
This traditional dish of sweet and sour red cabbage is served with roasts and sauerbraten in homes and restaurants through out Germany.
Complete Ingredients here:
Here's How:
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How to make Sauerbraten - German Beef roast
Sauerbraten is a national dish of Germany. For a super flavorful and tender roast, marinate it for a week or longer and then cook it for 4-6 hours. Most recipes recommend cooking the roast for 2 hours. However, the cut of meat is a tough cut of meat, and the extra marinating and cooking time levels up your roast from great to fantastic.
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