This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.
Father Andrew’s Red Cabbage
Sauté chopped onions in Butter and olive oil.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.
Father Andrew’s Sauerbraten
Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.