For dinner tonight, I wanted to make my favorite classic German dish, Sauerbraten with Spätzle and Red Cabbage. The sauerbraten needs to marinade for a few days, then cook for a few hours, so you'll need some time for this dish. Enjoy!
Saurebrate, Spätzle, und Rotkohl mit Apfeln
(German Pot Roast)
2-3 lbs. boneless beef bottom round
4 cups white vinegar
2 cups water
2 bay leaves
2 onions, chopped
1 tsp. salt
2 tsp. sugar
Add all ingredients in a Tupperware container, place in the fridge for 3 days.
Remove the meat from the marinade, and place on a plate.
Heat 2 tbsp. EVOO in a pot on medium-high, brown the meat on all sides.
Pour the marinade into the pot, bring to a boil, then reduce heat to low, simmer for 3 hours.
Remove meat from the pot. Pour the cooking liquid through a strainer and back into a pot on high. Bring to a boil, add 1 tbsp. gravy master, and 2 tbsp. flour whisked with ½ cup cold water.
Season the gravy with salt and pepper.
2 cups all purpose flour
1 tsp. salt
½ cup water
Bring a large pot of water to a boil, salt heavily.
In a large bowl, mix all ingredients.
Spoon batter into a spätzle press, and boil for 6-8 minutes per batch. Use a mesh colander to pull spätzle out and drain well. If you don’t have a spätzle press, you can use a colander with small holes. (Press shown below)
Rotkohl mit Apfeln
(Red Cabbage with Apples)
2 lbs. red cabbage, sliced thin
2/3 cup red wine vinegar
2 tbsp. sugar
2 tsp. salt
1 green apple, cored and peeled, and diced
½ cup finely chopped onions
1 bay leaf
1 cup water
Add all ingredients to a soup pot over medium-low heat. Cover and simmer for 2 hours, stirring every half hour.