Sauerbraten with Apple, Red Cabbage and Cranberry Vegetables and Bread Dumplings

First wash and peel the vegetables and then cut them roughly into pieces. Everything in 2 liters of water in the pot.

Add the rest of the ingredients except for the red wine. Bring to the boil for 5 minutes and then season with salt, pepper and sugar. Add half a bottle of red wine and season to taste again.

Then put the meat in a large bowl and pour the stock over it and refrigerate for 2 days. It is best when the meat is completely covered. Otherwise it should also be turned in the 2 days.

Take the meat out of the bowl during the day, wash it and pat it clean with kitchen paper.

Wash, peel and cut the vegetables into large pieces. Smear the meat on all sides with salt, and then with mustard.

Then put the vegetables half under and half over the meat in the roasting pan. Then add the rest of the ingredients. Meanwhile preheat the oven to 140 ° C top and bottom heat. Place top and bottom heat in the oven for ½ hour at 140 ° C and at least 6 hours at 120 ° C.

Then take the meat out of the pot and strain the gravy. Season the sauce to taste and refine with 3-4 pieces of 99% chocolate. Then thicken with butter and sauce thickener to the desired level.

Dice the rolls and put them in a bowl (tip: TK cuts better). Then warm the milk lukewarm and pour over it.

Finely dice the onion and sauté. Chop the parsley and whisk with the eggs. Add the onions, eggs and parsley stalks to the bowl and knead the mixture with your hands. Then season with salt and pepper and let rest for 40 minutes.

Roll it up loosely in a damp tea towel, leaving the ends unattached. Close ends with kitchen string and soak in boiling water for 40 minutes. Then cut.

First remove the stalk and the top leaf and then cut the red cabbage into the desired strips. Then melt the goose lard and add the red cabbage. Deglaze with the red wine. Add the rest of the ingredients and then rub in the boskop.

After seasoning, let simmer for 1 hour with the lid on and 1 hour without the lid. In the last few minutes, fold in the cranberries. Then let stand with residual heat. Important: red cabbage has to shine. Otherwise, help with goose lard.