Sauerbraten with Bread Dumplings and Red Cabbage

Sauerbraten

1. Attention: start approx. 3 weeks in advance!
2. Bring the vinegar with the water, berries, cloves and grains to the boil briefly and allow to cool. Place the meat in a large saucepan and pour the liquid over it. Keep in a cool place for about 3 weeks.
3. Remove, wash and dry the meat. Let the lard get hot in the pan and sear the meat on all sides. Cut the carrots, celery and leek into small pieces, wash and add to the meat. Cook in the oven at 200 degrees for about 5 hours. Then wrap the meat in aluminum foil and keep it warm. Put the gravy in a container and puree. Now gradually add the red wine in small quantities to a hot saucepan and reduce it. Add the crumbled honey cake and bring everything to the boil. Add the gravy. Then rub through a sieve. Cut the meat into thin slices and serve with the sauce.

dumplings

1. Cut the bread into small cubes. Let the milk almost boil, pour over the cubes and let it soak for about 30 minutes. Cut the onions into cubes and sauté in the rendered fat. Wash, dry and finely chop the parsley. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks, parsley, onions and spices with the rolls. Fold the egg white into the mixture and form small sausages. These are wrapped in aluminum foil. They are then cooked over steam for about 15 minutes.

Red cabbage

1. Quarter the red cabbage and cut into fine strips. Then wash and dry. Heat the lard. Dice the apples and onions and add to the fat. Pour the spices into tea filters and place in the pot. Pour the cabbage over it and pour the red wine vinegar over it. Pour in the wine and water, simmer for approx. 45 minutes and refrigerate overnight. Season to taste the next day with salt, pepper and wine jelly.