Difficulty: Advanced | Serves: 4-6
Immerse yourself in the rich flavors of German cuisine with German Sauerbraten with Red Cabbage , a traditional pot roast marinated in a tangy blend of vinegar, spices, and red wine, served alongside tender and flavorful Red Cabbage. This dish is perfect for special occasions or when you want to explore authentic German flavors.
Ingredients For German Sauerbraten with Red Cabbage
For the Sauerbraten Marinade:
2 cups red wine
1 cup red wine vinegar
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, smashed
2 bay leaves
6 whole cloves
6 whole black peppercorns
For the Roast:
3-4 pounds beef chuck roast
2 tablespoons
vegetable oil
1 cup beef broth
2 tablespoons flour (for thickening the sauce)
For the Red Cabbage:
1 medium red cabbage, shredded
2 tablespoons butter
1/4 cup apple cider vinegar
2 tablespoons sugar
1 apple, peeled and grated
Salt and pepper, to taste
Cooking Steps For German Sauerbraten with Red Cabbage
Prepare the Marinade
In a large bowl, combine the red wine, vinegar, onion, carrots, celery, garlic, bay leaves, cloves, and peppercorns. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning occasionally.- Cook the Sauerbraten
Remove the roast from the marinade and pat it dry. Heat vegetable oil in a large Dutch oven and sear the roast on all sides until browned. Strain the marinade and add it to the pot along with the beef broth. Simmer on low heat for 2-3 hours until the beef is tender. - Thicken the Sauce
Remove the roast and set it aside. Strain the cooking liquid and return it to the pot. Whisk in flour to thicken the sauce, simmering until it reaches your desired consistency. - Cook the Red Cabbage
In a large skillet, melt the butter and add the shredded cabbage. Stir in apple cider vinegar, sugar, and grated apple. Cook on low heat for 20-30 minutes, stirring occasionally, until tender. Season with salt and pepper. - Serve the Dish
Slice the Sauerbraten and serve it with the rich gravy and a side of red cabbage. Pair with boiled potatoes or spätzle for an authentic German meal “German Sauerbraten with Red Cabbage”
“Tangy, tender, and packed with flavor!
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