Nanny Flay's Sauerbraten with Braised Cabbage and Noodles Recipe

Name: Nanny Flay's Sauerbraten with Braised Cabbage and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 (4 to 5 pound) boned and rolled beef rump roast; 2 medium-size yellow onions, peeled and coarsely chopped; 2 stalk celery, coarsely chopped; 1 large carrot, peeled and sliced thin; 3 cloves garlic, crushed; 1 cup white wine vinegar; 1/2 cup white wine; 4 cups cold water; 6 whole cloves; 8 black peppercorns; 2 bay leaves; 8 sprigs parsley; 6 sprigs fresh thyme; Salt and freshly ground pepper; 3 tablespoons unsalted butter; 3 tablespoons flour; 12 gingersnaps, finely crushed; 2 tablespoons honey; 3 tablespoons unsalted butter; 1 large yellow onion, peeled, halved and thinly sliced; 3 pounds red cabbage, cored and shredded; 1/2 cup reserved cooking liquid from sauerbraten; 1/2 cup white wine; Salt and freshly ground pepper; 1 1/2 pounds egg noodles; 4 tablespoons unsalted butter; 1/4 cup finely chopped flat-leaf parsley; Salt and freshly ground pepper

Servings: persons

3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey
3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper
1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper

1
Heat the oil in a large Dutch oven.
2
Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes.
3
Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste.
4
Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender.
5
Transfer to a large platter and keep warm.
6
Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside.
7
Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes.
8
Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste.
9
Mix in gingersnaps and honey, to taste.
10
Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy.
11
Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest.
12
Serve with braised cabbage and buttered noodles.
13
Heat butter in a large saute pan over medium heat.
14
Add onion and cook until soft.
15
Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste.
16
Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
17
Cook the noodles in a large pot of boiling salted water until al dente.
18
Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.

1489

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 (4 to 5 pound) boned and rolled beef rump roast, 2 medium-size yellow onions, peeled and coarsely chopped, 2 stalk celery, coarsely chopped, and more.

Yes, Nanny Flay's Sauerbraten with Braised Cabbage and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nanny Flay's Sauerbraten with Braised Cabbage and Noodles

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