Name: Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings
Total time: 180 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 kg horse meat; 2 cups red wine; 1 cup vinegar; 1 onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 100g bacon, diced; salt and pepper to taste; 100g flour; 200ml beef broth; 100g brown sugar; 100g raisins; 100g prunes; 100g apricots; 100g apples; 100g potatoes; 100g flour for dumplings; 100g butter; 100g sour cream

Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings

A traditional German pot roast made with horse meat, slow-cooked in a vinegar and wine-based sauce, served with red cabbage and potato dumplings.

180 minutes4 servings

Method

1. Preheat oven to 180°C (350°F).
2. In a large pot, brown the horse meat in batches, set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
4. Add the bacon and cook until crispy.
5. Return the horse meat to the pot, add red wine, vinegar, and enough water to cover.
6. Bring to a simmer, cover, and cook for 2-3 hours until tender.
7. In a separate pan, sauté the vegetables for the red cabbage until softened.
8. Add the cabbage, vinegar, and sugar, and cook until tender.
9. Prepare the potato dumplings by mixing mashed potatoes, flour, butter, and sour cream.
10. Shape into small dumplings and cook in boiling water until they float.
11. Serve the Sauerbraten with the red cabbage and potato dumplings.