Sauerbraten with Red Cabbage (Sächsischer Sauerbraten mit Rotkohl)

Sächsischer Sauerbraten mit Rotkohl, or Sauerbraten with Red Cabbage, is a traditional dish from the Saxon cuisine, known for its flavorful and tender meat paired with sweet and tangy red cabbage. This recipe is perfect for a hearty and comforting meal, especially during the colder months.

Gluten Free Dairy Free Main Course Saxon German Cuisine Traditional Recipe Comfort Food
Sauerbraten with Red Cabbage (Sächsischer Sauerbraten mit Rotkohl)

Ingredients

  • 3 lbs beef roast
  • 2 onions, sliced
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 10 whole cloves
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 head red cabbage, shredded
  • 1 apple, peeled and diced
  • 1/4 cup red wine
  • 2 tbsp red currant jelly
  • 2 tbsp butter
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the beef roast, sliced onions, red wine vinegar, water, sugar, cloves, bay leaves, salt, and black pepper. Cover and marinate in the refrigerator for at least 24 hours.
  2. After marinating, remove the beef from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
  3. In a large pot, brown the beef on all sides over medium-high heat. Pour in the reserved marinade and bring to a boil. Reduce the heat, cover, and simmer for 2.5 to 3 hours, or until the beef is tender.
  4. While the beef is cooking, prepare the red cabbage. In a separate pot, combine the shredded red cabbage, diced apple, red wine, red currant jelly, butter, and balsamic vinegar. Season with salt and pepper. Cover and cook over low heat for 1 to 1.5 hours, stirring occasionally, until the cabbage is tender.
  5. Once the beef and red cabbage are done, slice the beef and serve with the red cabbage. Enjoy your Sächsischer Sauerbraten mit Rotkohl!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
25g
Protein
30g
Fat
20g

Supplies

Large bowl Large pot Knife Cutting board Strainer

Tools

Cooking twine Meat thermometer

Serving suggestions

Sächsischer Sauerbraten mit Rotkohl is traditionally served with potato dumplings or buttered noodles.

Tips & tricks

For the best flavor, marinate the beef for at least 48 hours before cooking.

Cost

$30