Sauerbraten With Sweet And Sour Red Cabbage With Apple

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

1. FOR THE MEAT:
2. 3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.
3. 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.
4. Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
5. When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
6. In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
7. Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
8. 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.
9. If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
10. Remove the meat and keep warm until ready to slice.
11. 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.
12. Remove the fat carefully with a large spoon, and then make the gravy.
13. FOR THE GRAVY:
14. 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.
15. FOR THE CABBAGE WITH APPLE:
16. In a medium saucepan combine all ingredients.
17. Simmer covered, for about 1 hour, stirring occasionally.
18. Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
19. NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.

meat, rump roast, vinegar, cocacola, water, onions, celery, carrots, black peppercorns, cloves, bay leaves, sugar, salt, flour, cooking oil, gravy, marinade, flour, ginger snaps, sweet, shredded red cabbage, green apples, brown sugar, salt, fennel seeds, caraway seeds, pepper, water, vinegar

Taken from www.food.com/recipe/sauerbraten-with-sweet-and-sour-red-cabbage-with-apple-161647 (may not work)