December Recipe - Sauerbraten with Red Cabbage
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Sauerbraten with Red Cabbage
3 pound boneless beef rump roast, all visible fat removed 1 1/2 cups dry red wine or nonalcoholic red wine 1 1/2 cups red wine vinegar 1 cup water 2 medium carrots, sliced 1 medium onion, sliced 6 whole cloves 4 black peppercorns, crushed using a mortar and pestle 2 bay leaves 1/2 teaspoon caraway seeds 1/4 teaspoon ground coriander vegetable oil spray 1/2 cup crushed gingersnaps (about 7)
Be sure to plan ahead for this popular main dish since the meat marinates for 48-72 hours before cooking. Prick beef thoroughly with a fork. Place beef in a large airtight plastic bag, then put bag in a bowl or baking dish. Set aside. In a medium saucepan, combine wine, vinegar, water, carrots, onion, cloves, peppercorns, bay leaves, caraway seeds and coriander. Bring to a boil over high heat. Reduce heat and simmer, uncovered for 5 minutes. Cool. Pour marinade over roast in bag. Seal bag and marinate in the refrigerator (in bowl or abking dish) for 48 to 72 hours, turning bag occasionally to distribute marinade. Drain roast, reserving marinade. Pat meat dry with paper towels. Spray a Dutch oven with vegetable oil spray. Place over medium-high heat. Add meat to hot pan and brown on all sides, about 10 minutes. Add reserved marinade to Dutch oven. Bring to a boil over high heat. Reduce heat and simmer, covered, for 2 hours, or until meat is tender. Slice roast, transfer it to a platter, and keep it warm. Strain cooking liquid through a sieve or colander placed over a bowl. Discard solids. Skim off fat and return liquid to Dutch over. Stir gingersnaps into cooking liquid. Cook and stir over medium heat until bubbly, about 10 minutes. Serve with roast.
Serves 10: 3 1/2 ounces cooked meat per serving Calories: 197 Protein 28 g Carbohydrates 8 g Cholesterol 72 mg Sodium 88 mg Total fat 5 g - Saturated 2 g - Polyunsaturated 0 g - Monosaturated 2 g
Braised Red Cabbage and Apples Recipe 2 tablespoons butter 1 tablespoon brown sugar 1 small onion, chopped 1 lb red cabbage, coarsely shredded 1 tart apple, cored and thinly sliced 1 tablespoon apple cider vinegar 1 pinch cayenne 1/4 cup dry red wine 1/4 cup water salt and pepper 4 servings 1 hour 20 mins prep Melt butter in a large skillet; add sugar and cook and stir 2 minutes. 2. Add onion; cook slowly until light colored. 3. Stir in cabbage, apples, vinegar, cayenne and wine. 4. Cook, covered, 10 minutes. 5. Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more. 6. Salt and pepper to taste. Calculated for 1 serving (211g) Recipe makes 4 servings Calories 138 Protein 2.0g Carbohydrate 18.7g Fat 6.0g Saturated Fat 3.7g Polyunsat. Fat 0.4g Monounsat. Fat 1.5g Cholesterol 15mg Sodium 74mg Potassium 375mg Total Dietary Fiber 3.5g