Thrush Bread with Potato Dumplings and Caps

Marinate:

1. Wash the meat and pat dry. For the marinade, peel the onions and cut into rings. Briefly bring the remaining ingredients for the marinade (except onions) to a boil with 500 ml water in a saucepan. Let the marinade cool down.
2. Place the meat in a bowl and pour the marinade over it. Spread the onion rings on top and cover them in the refrigerator for 5-6 days. Turn the meat every now and then.

Sauerbraten:

1. Remove the meat from the bowl and dry it. Pour the marinade through a sieve and collect the liquid, the spices are no longer needed.
2. Heat the clarified butter in a large casserole and fry the meat vigorously on all sides. Reduce the heat, add the onions and fry briefly. Deglaze with a cup of marinade, season with salt and pepper and put in the oven at 180 degrees. The meat should be stewed in the oven for at least 2.5 hours, doused with marinade and turned over from time to time.

Dumplings:

1. Cook the potatoes with their skin on and then peel them hot. Then let the potatoes evaporate in the oven at 120 degrees for about 15 minutes. In the meantime, melt the butter in a saucepan. Then press the potatoes. Add the butter, cornstarch, egg yolk, salt and nutmeg to the mixture and stir everything until smooth. Then let it cool down.
2. Shape the potato dough into dumplings with damp hands. Bring salted water to a boil in a large saucepan and cook the dumplings over a moderate heat for about 5-10 minutes until they float to the surface. Remove with a slotted spoon and drain.

Red cabbage:

1. Clean, quarter and thinly slice the red cabbage. Mix with a little salt and sugar and then collect the red cabbage stock. Peel the apples and onions and finely dice both.
2. Heat the butter lard in a large saucepan and fry the apples and onions in it. Add the red cabbage and sauté. Then add water, the collected stock, bay berries, vinegar, salt, pepper and 2 tablespoons of turnip tops. Mix everything well and cook over medium heat with the lid on for about 45 minutes.

Sauce:

1. Take the meat out of the pot and keep it warm. Stir the sugar beet syrup into the gravy and bring to the boil briefly. Whisk the cornstarch with a little water and use it to thicken the sauce. Season to taste with salt and pepper.
2. Cut the meat into thin slices. Place 2 slices of meat on a plate and pour the sauce over them. Also place 2 dumplings on the plate and drape the red cabbage.