Sauerbraten Serves 8 T

Two days ahead, make marinade: In large bowl, combine vinegar, wine, 1 c water, onion, carrots, celery, allspice, cloves, salt and pepper. Wipe roast w damp paper towels. Place in marinade. Refrigerate covered 2 days. Turn occasionally. To cook: Remove roast from marinade, reserving marinade. Wipe roast dry w paper towels. Coat w 2T flour. In hot oil in Dutch oven, brown well on all sides. Add marinade. Boil. Reduce heat and simmer, covered, 2.5-3 hours till tender. Remove roast from pan. Strain drippings, pressing vegetables through sieve. Skim off fat, and discard. Measure liquid; add water to make 3.5 c. Return to Dutch oven. In small bowl, blend 2T flour, sugar and .33 c water until smooth. Stir into liquid in Dutch oven; bring to boiling, stirring constantly. Add gingersnaps and meat. Baste w gravy. Simmer, covered, 20 min. Lift from gravy and slice. Mound red cabbage on platter. Top w dumpling .Arrange slices of meat, spooning some gravy over and passing the rest. Vinegar 1.5 c cider Wine, Red 0.5 c dry Onion 2 sliced Carrots 1 sliced Celery 1 sliced Allspice 2 whole Cloves 4 whole Salt/ Pepper Beef 3.5 lb boned chuck pot roast Flour Vegetable Oil 0.33 c Sugar 1 T Gingersnaps 0.5 c crushed Cabbage red, cooked