German · Germany

Sauerbraten with Spätzle and Red Cabbage

Name: Sauerbraten with Spätzle and Red Cabbage
Total time: 220 min
Yield: 6 servings
Cuisine: German
Ingredients: 2.5 kg beef chuck roast; 1 cup red wine; 1 cup apple cider; 1 onion, chopped; 2 cloves garlic, minced; 2 tbsp caraway seeds; 2 tbsp black peppercorns; 1 tbsp salt; 2 apples, sliced; 1 cup cabbage, shredded; 2 tbsp butter; 1 tbsp flour; 2 cups beef broth; 100g flour; 2 eggs; 1 tsp salt; 1 cup milk

A traditional German dish featuring sour roast beef served with soft egg noodles and red cabbage.

220 minutes6 servings

Method

Brown the beef roast in a pot.
Add red wine, apple cider, onion, garlic, caraway seeds, peppercorns, and salt. Simmer for 2.5-3 hours.
Sauté apples and cabbage in butter until tender.
Mix flour, eggs, salt, and milk to make spätzle dough.
Cook spätzle in boiling water until they float.
Serve sauerbraten with spätzle and apple red cabbage.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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