SERVICES

GERMAN RECIPE[1]

Pot Roast with

Sweet and Sour Cabbage

Makes 10 Servings

 

Ingredients:

2  tablespoon salad oil 1  teaspoon caraway seed 1   3 pound beef chuck eye roast boneless, cut 2 inches thick   teaspoon cracked   black pepper 2  medium onions sliced water cup red wine vinegar 1  medium head red cabbage 5  teaspoons salt 2  tablespoons all-purpose flour 4  teaspoons light brown sugar

 

 

1. In 8-quart Dutch oven over medium-high heat, in hot oil, cook roast until well browned on all sides.  Stir in onions, vinegar, salt, sugar, caraway seed, peeper and cup water; heat to boiling.  Reduce heat to low; cover and simmer 2 hours or until meat is for-tender, turning meat occasionally.  Meanwhile, coarsely shred cabbage; discard any tough ribs; set aside.
2. When meat is done, remove meat to large platter; keep warm.  Skim off fat from liquid in Dutch oven.  Add cabbage; over medium-high heat, heat to boiling.  Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
3. In cup, stir flour and cup water until blended.  Gradually stir flour mixture into cabbage in Dutch oven.  Cook over medium heat, stirring gently, until mixture is thickened. Spoon cabbage around meat.

 

(Coulson, 1980, p.194)