Recipe: Sauerbraten with Red Cabbage from McCall's Cooking School

Patty, not sure if this is the one you are looking for, wondered if it was the same one that was on the cover of the McCall's you were talking about.

SAUERBRATEN WITH RED CABBAGE

FOR THE MARINADE:
1 cup cider vinegar
1 cup Burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
2 whole allspice
4 whole cloves
1 Tablespoon salt
1 1/2 teaspoons pepper
FOR THE BEEF:
4 pound rump or boned chuck pot roast
All-purpose flour
1/3 cup salad oil
FOR THE RED CABBAGE:
1 medium head red cabbage
1 Tablespoon salt
2 Tablespoon butter or margarine
1/2 cup cider vinegar
1/2 cup sugar
2 tart red cooking apples
FOR THE SAURBRATEN:
1 Tablespoon sugar
1/2 cup chopped gingersnaps

TO PREPARE THE MARINADE:
In a large bowl, mix 1 cup vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade, refrigerate, covered, 2 days, turning occasionally.

WHEN READY TO COOK:
Remove meat from marinade. Reserve marinade.
Dry meat on paper towels. Coat with 2 Tablespoons flour. In hot oil in Dutch oven, over medium heat, brown meat all over, turn with wooden spoons, 20 minutes.

Add marinade, bring to boil, reduce heat, simmer, covered 2 1/2 to 3 hours till tender.

MEANWHILE, PREPARE CABBAGE:
Discard outer leaves; quarter cabbage, remove core. Shred cabbage. Measure 10 cups.

In large skillet, combine with salt, butter, vinegar, sugar, 1/2 cup water. Cook, covered over medium heat, 15 minutes, stir occasionally.

Core apples, do not pare, slice thin, stir into cabbage. Set aside until just before serving.

TO PREPARE THE SAURBRATEN:
When meat is fork-tender, remove from Dutch oven. Press liquid and vegetables through coarse sieve, skim off fat. Measure 3 1/2 cups liquid (add water, if needed). Return liquid to Dutch oven.

Mix 2 Tablespoons flour with 1/3 cup cold water and 1 Tablespoon sugar. Stir into liquid, bring to boiling, stirring.

Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it, simmer, covered, for 20 minutes.

Cook cabbage and apples 10 minutes, sprinkle with 1 Tablespoon flour, cook and stir until thickened. Cabbage is tender but crisp.

TO SERVE:
Remove meat and cabbage to hot platter. Pour some of gravy over them. Serve meat, thinly slice, with gravy.

Serves 6 to 8
Adapted from source: McCall's Cooking School