Photo: Lily Banse
Sauerbraten with Red Cabbage
11 ingredients
Serves 8.
openrecipes
Sauerbraten is traditionally marinated for 1 or up to 2 days. To marinate the meat before cooking, boil the broth, vinegar and brown sugar, stirring to dissolve the sugar. Let cool to room temperature. Season the roast and place in a container. Pour the vinegar mixture over the top, cover and refrigerate for up to 2 days, turning occasionally.
Estimated Nutrition (whole recipe, rough)
411
Calories
31g
Protein
16g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless beef chuck roast, 3 1/2 to 4 lb.
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 tsp. ground ginger
- 2 yellow onions, chopped
- 1 cup beef broth
- 3/4 cup cider vinegar
- 1/2 cup firmly packed dark brown sugar
- 1 bay leaf
- 1/2 head red cabbage, halved lengthwise, cored and thinly shredded crosswise
- 12 to 16 gingersnap cookies, finely crushed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes