Name: Traditional Sauerbraten with Apple Red Cabbage
Total time: 210 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; salt and pepper to taste

Traditional Sauerbraten with Apple Red Cabbage

A classic German pot roast dish served with sweet and tangy apple red cabbage and boiled potatoes.

210 minutes6 servings

Method

In a large pot, brown the beef roast on all sides.
Add red wine, apple cider, onion, garlic, caraway seeds, peppercorns, and salt. Bring to a boil.
Reduce heat, cover, and simmer for 2.5-3 hours until tender.
Meanwhile, sauté apples and cabbage in butter until softened.
Add flour, beef broth, and simmer for 15 minutes.
Serve the sauerbraten with apple red cabbage and boiled potatoes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Read in another language