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.
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