Sauterbrauten

By PatD

Ingredients

• 1 Cup cider vinegar
• 1 Cup Burgundy wine
• 2 onions sliced
• 1 carrot sliced
• 1 stalk celery chopped
• 2 whole allspice
• 4 whole cloves
• 1 T salt
• 1 1/2 tea pepper
• 4 lb rump roast or chuck
• All purpose flour
• 1/3 Cup salad oil
• Red Cabbage
• 1 medium head of red cabbage
• 1 T salt
• 2 T butter 1/2 Cup vinegar
• 1/2 Cup sugar
• 2 tart red cooking apples
• 1 T sugar
• 1/2 Cup crushed gingersnaps

Preparation

Step 1

In a large bowl, mix 1cup vinegar,wine,onion,carrot,celery,allspice,cloves,salt and pepper.
Wipe meat with damp paper towels. Place in marinade;refrigerate,covered for 2 days turning occasionaly.

Remove meat from marinade. Reserve marinade.

Dry meat on paper towels. Coat with 2T flour. In hot oil in dutch oven,over medium heat, brown meat all over,turn with wooden spoon for 20 min.
Add marinade, bring to a boil, reduce heat,simmer,covered for 2 1/2-3hrs,till tender.

Meanwhile fix cabbage. Discard outer leaves,quarter cabbage,remove core.
Shred cabbage, measure 10 cups. In a large skillet,combine with salt,butter,vinegar,sugar,1/2 Cup water. Cook,covered over medium heat, 15 min,stirring occasionally.
Core apples, do not pare, slice thin,stir into cabbage.
Set aside until before serving.
When meat is fork tender,remove from dutch oven. Press liquid and vegetables thru coarse sieve, skim off fat.measure 3 1/2 Cups liquid adding water if necessary.
Return liquid to dutch oven. Mix 2 T flour with 1/2 Cup cold water and 1 T sugar,strir into liquid,bring to a boil. Stir in gingersnaps. return meat to the dutch oven. Spoon the gravey over it,simmer covered for 20 min.

Cook cabbage and appled for 10 min, sprinkle with 1T flourand stir till thickened.
Cabbage is tender but crisp.
Remove meat and cabbage to a hot platter. Pour some gravey over them.
Serve meat thinly sliced with gravey.
Serves 6-8 people.