Sauerbraten With Sweet And Sour Red Cabbage With Apple Recipes

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Steps:

• Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
• Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
• Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

Steps:

• FOR THE MEAT:.
• 3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.
• In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt, and pour over the meat.
• Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
• When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
• In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
• Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
• Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.
• If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
• Remove the meat and keep warm until ready to slice.
• Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.
• Remove the fat carefully with a large spoon, and then make the gravy.
• FOR THE GRAVY:.
• In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.
• FOR THE CABBAGE WITH APPLE:.
• In a medium saucepan combine all ingredients.
• Simmer covered, for about 1 hour, stirring occasionally.
• Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
• NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Steps:

• Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
• Grate whole cabbage.
• Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
• Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
• Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add onions and apples and cook for 5 minutes until softened, stirring often.
• Add remaining ingredients, except cabbage and corn starch and water, and bring to a boil.
• Add cabbage; cover and simmer over medium heat for 45 minutes or until cabbage is tender, stirring occasionally.
• Blend cornstarch and water together and add to cabbage mixture. Cook until slightly thickened and then remove bay leaf.
• To Freeze: Cool completely. Freeze up to 3 months in a freezer bag or freezer container, being sure to label contents before freezing.
• To serve: thaw overnight int he fridge and then heat on stovetop or in microwave.

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Steps:

• Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.