Sauerbraten, Sweet and Sour Red Cabbage and Knödel

Ingredients

• 1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
• 2 tbsp Vegetable Oil (Or butter for a richer flavor)
• 1 medium Onion (Finely chopped)
• 1 large Granny Smith Apple (Peeled, cored, and grated)
• 0.5 cup Apple Cider Vinegar
• 0.25 cup Brown Sugar (Packed)
• 0.5 cup Water
• 1 leaf Bay Leaf
• 0.25 tsp Ground Cloves
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.

4. 4

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.

5. 5

   After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.

6. 6

   Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.

Ingredients

• 225 g Stale Bread Rolls (About 4-5 rolls, cut into 1 cm cubes)
• 240 ml Milk (Lukewarm)
• 2 tbsp Butter
• 1 medium Onion (Finely chopped)
• 3 tbsp Fresh Parsley (Finely chopped)
• 2 large Eggs (Lightly beaten)
• 2 tbsp All-Purpose Flour (More if needed for binding)
• 1 tsp Salt (For the dumpling mixture)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Ground Nutmeg

Instructions

1. 1

   Prepare Bread and Aromatics

   • Place the stale bread cubes in a large mixing bowl.
   • In a small skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
   • Stir in the chopped parsley and cook for another 30 seconds until fragrant. Remove from heat.
   • Pour the warm milk over the bread cubes, tossing gently to moisten them evenly. Let the bread soak for 10-15 minutes.
2. 2

   Combine Dumpling Mixture

   • Add the cooked onion-parsley mixture, beaten eggs, salt, pepper, and nutmeg to the soaked bread.
   • Using your hands or a wooden spoon, gently mix everything together until just combined. Avoid overmixing or mashing the bread into a paste.
   • If the mixture feels too wet to hold its shape, sprinkle in 1-2 tablespoons of flour and mix gently to incorporate.
   • Cover the bowl and let the mixture rest for at least 15-20 minutes. This allows the bread to fully absorb the liquids and the flavors to meld.
3. 3

   Form and Cook the Knödel