Sauerbraten With Dumplings

• 3 1/2 to 4 lb. beef chuck pot roast
• 2 onions, sliced
• 2 bay leaves
• 12 peppercorns
• 6 whole cloves
• 12 juniper berries (if available)
• 2 tsp. salt
• 1 1/2 c. red wine vinegar
• 1 c. boiling water
• 2 Tbsp. shortening
• 2 to 3 lb. red cabbage, sliced into wedges
• 12 gingersnaps, crushed
• 2 tsp. sugar
• Caraway Dumpling Dough

1. Place meat in a dish.
2. Mix onions, bay leaves, peppercorns, cloves, juniper berries, salt, vinegar and water; pour over meat. Cover tightly and refrigerate 3 days, turning several times. Remove meat and brown.
3. Save the marinade.
4. Add marinade to meat in skillet, cover and simmer 2 1/2 hours.
5. Remove meat; remove onions.
6. Strain liquid and drippings in skillet.
7. Measure and add water to measure 2 1/2 cups liquid.
8. Add cabbage, cover and simmer 10 minutes.
9. Stir in gingersnaps and sugar; simmer 3 minutes.

beef chuck, onions, bay leaves, peppercorns, cloves, berries, salt, red wine vinegar, boiling water, shortening, red cabbage, sugar, dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696004 (may not work)