Sauerbraten With Sweet and Sour Red Cabbage With Apple

• MEAT
• sirloin tip roast or 4 lbs rump roast↗4 lbs
• vinegar↗1 1⁄2 cups
• Coca-Cola1 cup
• water↗3⁄4 cup
• medium onions (sliced)↗3
• medium celery ribs (sliced)↗2
• medium carrots (sliced)↗2
• whole black peppercorns↗10
• whole cloves↗10
• whole bay leaves↗3
• sugar↗2 tablespoons
• salt↗1 1⁄2 teaspoons
• flour↗
• cooking oil3 tablespoons
• GRAVY
• dripping, plus strained marinade↗
• tablespoons flour↗5
• tablespoons ginger snaps, crumbs5
• SWEET and SOUR CABBAGE with APPLE
• cups shredded red cabbage8
• tart green apples (peeled and chopped)↗2
• cup firmly packed brown sugar1⁄4
• teaspoon salt↗1
• teaspoons fennel seeds2
• teaspoons caraway seeds2
• dash pepper↗1
• cup water↗1⁄2
• cup vinegar↗1⁄4

Step-by-step instructions

1. 1

   3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.

2. 2

   In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt, and pour over the meat.

3. 3

   Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.

4. 4

   When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.

5. 5

   In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.

6. 6

   Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.

7. 7

   Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.

8. 8

   If needed, add more of the marin ade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.

9. 9

   Remove the meat and keep warm until ready to slice.

10. 10

    Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.

11. 11

    Remove the fat carefully with a large spoon, and then make the gravy.

12. 12

    In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.

13. 13

    In a medium saucepan combine all ingredients.

14. 14

    Simmer covered, for about 1 hour, stirring occasionally.

15. 15

    Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.

16. 16

    NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.