Recipe: Meat Loaf Sauerbraten with Noodles and Red Cabbage (Woman's Day magazine, 1970's)

MEAT LOAF SAUERBRATEN WITH NOODLES AND RED CABBAGE

"Delightfully quick and true to the long-cooking original in flavor this juicy meat loaf is a skillet special."

2 pounds ground beef
1/2 cup packaged bread crumbs
3 tablespoons instant diced onion
2 teaspoons salt
1/4 teaspoon ground cloves
1/4 cup milk
2 eggs
2 tablespoons butter or margarine
1/2 cup cider vinegar
1/2 cup dry red wine
1/2 cup water
8 gingersnaps
1 (8 ounce) package wide noodles, cooked
Red Cabbage (recipe follows)

Combine beef, bread crumbs, onion, salt, cloves, milk and eggs in a large bowl. Mix lightly until well blended. Turn out onto wet surface; shape into an oval.

Heat butter or margarine in a large deep skillet. Brown meat loaf on one side over medium heat, 5 minutes; carefully turn with 2 wide spatulas and brown other side 5 minutes.

Add vinegar, wine and 1/2 cup water. Heat to boiling; lower heat; cover; simmer 45 minutes.

Remove loaf to heated platter, keep hot. Stir gingersnaps into liquid in skillet. Heat, stirring constantly, until gravy thickens and is bubbly hot.

TO SERVE:
Arrange cooked noodles and red cabbage on platter with meat loaf; spoon some of gravy over meat.

RED CABBAGE
Makes 8 servings

1 small red cabbage (about 1 1/2 pounds) finely shredded
1 red apple, washed, quartered, cored and sliced
1/4 cup red currant jelly
1/4 cup water
1 teaspoon salt

Combine cabbage, apple, jelly, 1/4 cup water and salt in large saucepan; cover. Cook over medium heat, stirring occasionally, 30 minutes, or until cabbage is tender but still a little crisp.

Makes 8 servings
From: Recipelink.com
Source: Vintage magazine recipe clipping: Woman's Day magazine, 1972