Sauerbraten with Potato Dumplings and Red Cabbage – A Christmas Feast
There’s hardly anything more festive than Sauerbraten with Potato Dumplings and Red Cabbage. This classic German dish is the highlight of any Christmas meal. The Sauerbraten, marinated in a flavorful mix of vinegar, spices, and red wine, becomes tender and full-bodied, while the fluffy potato dumplings soak up the delicious gravy. Served with sweet and sour red cabbage, which is enhanced with apples and spices, this dish offers a harmonious blend of flavors that makes every bite a Christmas delight.
Ingredients
For the Sauerbraten
1
kg
beef roast (e.g., from the shoulder or round)
2
onions, roughly chopped
2
carrots, roughly chopped
1
celery stalk, roughly chopped
500
ml
red wine
250
ml
red wine vinegar
500
ml
water
2
Tablespoon(s)
sugar
3
bay leaves
5
juniper berries
5
black peppercorns
1
Teaspoon(s)
salt
1
Teaspoon(s)
cloves (optional)
2
Tablespoon(s)
rapeseed oil (for frying)
2
Tablespoon(s)
flour (for gravy)
For the Potato Dumplings
1
kg
potatoes (floury type)
2
eggs
100
g
flour
50
g
starch
Salt and nutmeg to taste
1
Tablespoon(s)
butter (optional)
For the Red Cabbage
1
small head of red cabbage (about 800 g)
1
apple, grated
1
onion, finely chopped
2
Tablespoon(s)
goose fat (or butter)
2
Tablespoon(s)
apple cider vinegar
1
Tablespoon(s)
sugar
100
ml
red wine
1
bay leaf
Salt and pepper to taste
Preparation
Prepare the Sauerbraten
1. Place the beef roast in a large pot or bowl with onions, carrots, celery, red wine, red wine vinegar, water, sugar, bay leaves, juniper berries, peppercorns, and salt. Cover and marinate in the fridge for at least 2-3 days.
2. Remove the roast from the marinade, drain, and pat dry with paper towels. Reserve the marinade.
3. Heat the rapeseed oil in a large roasting pan and brown the roast on all sides until nicely browned.
4. Strain the marinade and add it to the roasting pan. Braise the roast at 160°C for 2.5-3 hours, until it’s tender.
5. Remove the roast from the pan and keep warm. Thicken the gravy by stirring the flour with a little water and adding it to the sauce. Bring to a boil and adjust the seasoning.
Prepare the Potato Dumplings
1. Peel the potatoes and cook them in salted water until tender (about 20 minutes).
2. Drain and let them steam dry. Press or mash the potatoes.
3. Combine with eggs, flour, starch, salt, and nutmeg to form a dough.
4. Shape the dough into small dumplings and cook them in lightly simmering salted water for 10-15 minutes, until they rise to the surface.
Prepare the Red Cabbage
1. Finely slice the red cabbage and combine with the grated apple, onion, goose fat (or butter), apple cider vinegar, sugar, and red wine in a pot.
2. Simmer on medium heat for about 1 hour, until the cabbage is tender and aromatic. Season with salt and pepper to taste.
Serve
1. Slice the Sauerbraten and serve it with the potato dumplings and red cabbage. Pour some gravy over the meat and enjoy!
Product recommendations
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Frying Pan 32 cm | without Glass Lid - Black
Variants from €19.95*
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