Sauerbraten with Red Cabbage

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.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Sauerbraten with Red Cabbage
Review 1 for Sauerbraten with Red Cabbage
4 out of 5
4 out of 5
October 3, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Delicious Sauerbraten
October 3, 2011
Absolutely delicious and simple! I used a rump roast just because it was what I had on hand and I allowed the meat to "rest" for about 40 minutes before slicing. The gravy was a bit too sweet after I added the gingersnaps, so I added at least a 1/2 cup of cider vinegar to balance it out. Definitely a keeper for it's flavor and simplicity! My family LOVED it!
Pros: Good Value, Easy, Healthy, Appearance, Will Make Again