Sauerbraten with red cabbage and potato dumplings – classic comfort food
Tender beef marinates in a rich, tangy sauce then slow-cooked with red cabbage and pillowy potato dumplings for a real hearty meal.
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Spoon
- Aluminum foil
- Paper towel
- Plate
- Airtight container
- Refrigerator
- Freezer
- Potato masher
Ingredients
- Homemade potato dumplings, as much as you need
- Cooked red cabbage, as much as you'd like
- 2 tbsp fat for browning
- 2 onions
- 2 tbsp honey
- 200 ml roast stock
- 4 tbsp raisins
- 100 g honey cake (or try honey bread instead)
- 2 garlic cloves
- 2 bay leaves
- 10 whole black peppercorns
- 5 juniper berries
- Salt
- Sugar
- 400 ml red wine
- 200 ml red wine vinegar
- 1 celeriac
- 2 whole cloves
- 1 big carrot
- 2 medium onions
- 1.2 kg beef (from the shoulder or leg, perfect for sauerbraten)
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