Sauerbraten with Red Cabbage and Potatoes

Sauerbraten is something that we had several times during our time in Germany. It is basically a pot roast and it is typically served with red cabbage and potatoes. We decided to recreate the Sauerbraten that we ate at a restaurant in Prague, Czech Republic, in December last year. It is fairly easy to make, but does take a while to fully marinade the beef. Because it is marinated and then slow cooked, it is possible to use a less expensive cut of meat and still have it tender and tasty. We cooked our red cabbage with an apple as that was often the way that it was served in Europe. We have to admit that it turned out really well and tasted wonderful.

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Sauerbraten with Red Cabbage and Potatoes in Prague

INGREDIENTS

  • 2 lb Rump Roast
  • Kosher Salt
  • 1 cup Onion – diced
  • 3/4 cup Red Wine Vinegar
  • 1 cup Water
  • 2 tbsp Pickling Spice Blend (you can make your own if you can’t find it pre-made)
  • 1 tbsp Honey
  • 8  Black Peppercorns – whole
  • 4 tbsp All-Purpose Flour
  • 3 to 4 tbsp Vegetable Oil
  • 1 cup Beef Broth
  • Potatoes – boiled until fork tender
  • Butter
  • Parsley
  • 1 jar Red Cabbage (we used @AuntNellies)
  • 1/2 Granny Smith Apple – peeled, cored, and diced
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Our Version of Sauerbraten

INSTRUCTIONS

Season all sides of the roast with a generous amount of kosher salt. Combine the onions, red wine vinegar, pickling spice, honey, peppercorns, water and roast in a large plastic bag and let marinade for 1 to 2 days. Remove the roast from the bag, keeping the rest of the marinade, and pat the roast dry. Dust all sides of the roast with the flour. In a medium sauce pan, heat the oil to medium-high heat and then brown the roast on all sides, about 8 to 10 minutes. Add the roast to a slow cooker or crock pot and pour in the reserved marinade and the beef broth. Cook on low for 8 hours until the roast is tender. Sauté the red cabbage with the diced apple until the apple is soft. Boil the potatoes, drain, and add the butter and sprinkle with parsley.

Simmering Red Cabbage and Apples
Simmering Red Cabbage and Apples
Beef Simmering in the Slow Cooker
Beef Simmering in the Slow Cooker

 

 

Red Cabbage and Spätzle

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Osso Buco with Red Cabbage, Spätzle, and Asparagus

During our time in Germany, we were treated to red cabbage and spätzle at several different restaurants and in several different cities. We really enjoyed it as it was very different from what we had eaten here in the United States. So, when we came across Osso Buco with red cabbage and spätzle on a menu at a restaurant here in Scottsdale, Arizona, we decided to give it a try. It was certainly very good, but not quite as good as what we had while we were in Germany. They did their red cabbage with pears, which was fine, but we got used to having ours with apples and cinnamon that was just a little sweeter and not as tart. The spätzle was almost like gnocchi and didn’t look quite like what we used to, but again, it was still very tasty.

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Sauerbraten with Red Cabbage and Potatoes
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Our First Dish with Spätzle in Frankfurt

One of the realities of travel is that you get spoiled by the authentic food of the places that you visit. Then when you return to home, wherever that is, you can never quite get the same things. Even if the chef is authentically from the region or country, they likely can’t get the same exact quality or freshness of the ingredients and something is lost in the translation. That doesn’t mean that we shouldn’t or won’t continue to try and replicate the taste experience by cooking or ordering here in the US, but we’ll temper our expectations.

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Goulash with Spätzle
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Best Red Cabbage Ever