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Meat, European

Sauerbraten with knödel and red cabbage

Sauerbraten is a German beef roast marinated for days, then slow braised, served with knödel and red cabbage. For 4 people, it takes 3.5 hours total and a medium skill level, at about €4.40 per person. The secret is the marinade, started the day before, which tenderizes the meat and builds the sweet tangy flavor of the sauce.

For Sunday, I suggest Sauerbraten, beef marinated in a sweet and tangy sauce, with knödel and red cabbage.

Sauerbraten with knödel and red cabbage
Total time
3 h 30
Difficulty
Medium
Cost per person
€4.40
Calories per person
890 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Sauerbraten gets its melt in your mouth texture from a long marinade of vinegar and red wine, which breaks down the beef fibers before a very slow braise. The sauce is the real surprise, tangy at first then slightly sweet thanks to the gingerbread stirred in at the end to thicken it. Soft knödel soak up this rich sauce, while the red cabbage adds a fruity balance to the whole plate.

This is a classic Sunday dish, the kind you marinate the night before without much thought, then let simmer while you get on with your day. It works well for guests too, since the meat needs almost no attention once it's in the pot. If you're cooking for kids, taste the sauce before serving them, the vinegar and spice mix can be a bit much for younger palates.

The ingredients

4 people

Butcher

  • Beef roast for braising 1 kg

Pantry

  • Wine vinegaroften in the pantry 20 cl
  • Red wine 25 cl
  • Clovesoften in the pantry 3
  • Bay leavesoften in the pantry 2
  • Sugaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • Red cabbage 600 g

Bakery

  • Gingerbread 2 slices
  • Stale bread 250 g

Dairy

  • Milk 20 cl
  • Egg 1
  • Butter 40 g

Allergens Gluten, Lactose, Eggs, Celery

The step by step recipe

  1. The day before, bring the vinegar, wine, cloves, bay leaves, onions, and carrots to a boil, let cool, then pour over the beef.

    The beef needs to be fully submerged, turn it over from time to time.

  2. Remove the meat, pat it dry, and brown it on all sides in a Dutch oven. 10 min

    Dry meat browns better, moisture keeps it from forming a good crust.

  3. Pour the strained marinade over the beef, cover, and let it simmer over very low heat. 2 h 30

    The liquid should barely simmer, the meat relaxes slowly.

  4. Make the knödel by mixing the diced bread, warm milk, and egg, then shape into balls and cook them in barely simmering water. Cook the red cabbage in butter with a little sugar. 25 min

    A bit of grated apple in the red cabbage gives it natural sweetness.

  5. Crumble the gingerbread into the sauce to thicken it, adjust the salt, and slice the beef to serve. 10 min

    Strain the sauce through a sieve if you want it perfectly smooth.

Our tips to get it right

  • Pick a well marbled braising cut like chuck or shoulder, the fat melts during cooking and keeps the meat moist.
  • Don't throw out the marinade vegetables, you can blend them into the sauce for extra body alongside the gingerbread.
  • If the sauce tastes too sharp at the end, add another slice of gingerbread instead of plain sugar, it thickens and sweetens at the same time.

The variations

  • Swap the red wine for a dry white wine for a lighter, less intense sauce.
  • For a vegetarian version, use a large pointed cabbage or thick seitan marinated the same way, and shorten the cooking time.
  • For a faster weeknight version, use store bought knödel and a smaller roast marinated for just a few hours.

What to serve it with

  • A glass of light red wine
  • A sharply dressed green salad
  • Fresh bread for the sauce

Storage

Sauerbraten keeps for 2 to 3 days in the fridge in a sealed container, meat and sauce together. It freezes well for up to 2 months, sliced and covered in sauce. Reheat it gently on the stovetop or in a low oven so the meat doesn't toughen.

Questions about this dish

Can you make Sauerbraten ahead of time?

Yes, it's actually recommended, the beef marinates overnight and the whole dish can be cooked a day ahead. The flavor deepens after resting overnight in the fridge.

Can you replace the gingerbread with something else?

You can use crumbled spiced cookies like speculoos, they add the same sweet richness to the sauce. The key is a spiced, slightly sweet biscuit that melts into the liquid.

Does Sauerbraten freeze well?

Yes, both the meat and sauce freeze well for up to 2 months. Knödel can also be frozen separately, though they're best made fresh if possible.

Why does the meat need to be dry before browning?

Wet meat releases steam in the pot instead of browning, which stops a good crust from forming. That crust is what gives the whole sauce its depth of flavor later.

How long does it take to make a Sauerbraten, the marinated beef roast, with knödel and red cabbage?

Count 3 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sauerbraten, the marinated beef roast, with knödel and red cabbage?

About 890 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sauerbraten, the marinated beef roast, with knödel and red cabbage cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, celery. Always check the labels of the products you buy.

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