Traditional German Sauerbraten with Braised Red Cabbage

A classic German pot roast marinated for 3-5 days in a tangy vinegar-based liquid, slow-cooked until fork-tender, thickened with gingersnaps, and served alongside sweet and sour braised red cabbage.

285 min total Base: 6 servings 720 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Fixed ingredients: Beef chuck roast, Red wine vinegar, Ginger snaps, Whole cloves, peppercorns, and bay leaves, Salt and black pepper, Red cabbage, shredded — quantities stay the same regardless of serving count.

Beef chuck roast

1.5 kg(fixed)

Red wine vinegar

500 ml(fixed)

Dry red wine

250 ml

Water

500 ml

Onions, carrots, and celery, chopped

3 cups

Ginger snaps

8 pieces(fixed)

Whole cloves, peppercorns, and bay leaves

2 tbsp(fixed)

Salt and black pepper

1 to taste(fixed)

Red cabbage, shredded

1 head(fixed)

Apple, grated

1 whole

Instructions

Combine vinegar, water, wine, half of the onions, carrots, celery, and spices in a pot. Bring to a boil, then cool completely.

Submerge the beef in the marinade and refrigerate for 3 to 5 days, turning daily.

Remove beef from the marinade, pat dry, and season generously with salt and pepper. Sear in a heavy Dutch oven until browned on all sides.

Remove beef and sauté the remaining fresh onions, carrots, and celery in the pot until softened. Add the strained marinade and return the beef to the pot. Braise covered at 160C for 3-4 hours.

While beef cooks, sauté shredded red cabbage with grated apple and a splash of vinegar until tender, about 45 minutes.

Remove beef and keep warm. Strain the braising liquid, return to the pot, and whisk in crushed ginger snaps. Simmer until the gravy is thickened and glossy.

Slice the beef thinly and serve with the hot gravy and braised red cabbage.

💡 Chef's Tip

The longer you marinate, the more tender and flavorful the meat will become. Do not skip the ginger snaps as they are key to the authentic sweet-tangy finish. Ensure the meat is fully submerged in the marinade; if not, add more water or wine.

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