Sauerbraten with red cabbage is a cozy German-inspired dinner of tender beef, tangy-sweet gravy, and jewel-toned cabbage. This streamlined slow-cooker method develops deep flavor without a multi-day marinade.
Prep: 15 min · Cook: 8 hr · Total: 8 hr 15 min
Slow Cooker Sauerbraten with Red Cabbage
Ingredients
Instructions
- Season the roast with 1½ teaspoons salt, black pepper, and ground ginger. Place the onions in a 6-quart slow cooker and set the beef on top.
- Bring the broth, vinegar, brown sugar, Dijon, bay leaf, peppercorns, and cloves to a simmer in a saucepan. Pour over the roast.
- Cover and cook on low for 7 hours or on high for 3½ hours, until the beef is nearly tender.
- Melt the butter in a skillet over medium heat. Add the cabbage, apple, and remaining salt; cook for 5 minutes. Arrange the mixture around the roast, cover, and cook on high for 45 to 60 minutes.
- Transfer the beef to a board and rest for 15 minutes. Move the cabbage to a serving bowl and discard the bay leaf.
- Whisk the crushed gingersnaps into the cooking liquid a little at a time until the gravy coats a spoon. Slice the beef across the grain and serve with the cabbage and gravy.
Estimated per serving: 510 calories · Protein 39 g · Fat 25 g · Carbs 31 g · Fiber 4 g · Sodium 720 mg
Why This Recipe Works
- Chuck roast becomes succulent during the long braise.
- Cider vinegar and brown sugar create the classic sweet-and-sour balance.
- Gingersnaps thicken and season the gravy at once.
- Late-added cabbage stays tender without turning mushy.
What Is Sauerbraten?
Sauerbraten is one of Germany's best-known pot roasts. Traditional recipes marinate beef in vinegar, wine, aromatics, and spices for several days. This practical version puts those flavors in the slow-cooker braise and uses gingersnaps for the characteristic velvety gravy.
Ingredient Notes
Beef chuck
Choose a well-marbled roast with an even shape. Slice it across the grain after resting for the most tender result.
Red cabbage and apple
A tart apple complements the vinegar and brings natural sweetness to the cabbage. Thin, even shreds cook at the same rate.
Gingersnap gravy
Add the crumbs gradually because brands absorb liquid differently. The gravy should coat a spoon but remain pourable.
Serving Suggestions
Serve sauerbraten with potato dumplings, spaetzle, mashed potatoes, or buttered egg noodles. Parsley and a spoonful of extra gravy finish each plate.
Storage and Reheating
Refrigerate the beef in its gravy for up to 4 days. Reheat slowly on the stovetop or in a covered baking dish. Freeze the beef and gravy for up to 3 months; freeze the cabbage separately for the best texture.
Frequently Asked Questions
What is sauerbraten?
Sauerbraten is a German sweet-and-sour pot roast traditionally flavored with vinegar, spices, and a gently sweet gravy.
Do I need to marinate the beef?
Traditional versions marinate for several days, but this slow-cooker method builds similar flavor directly in the braising liquid.
Why are gingersnaps used?
Crushed gingersnaps thicken the gravy while adding ginger, spice, and balanced sweetness.
Can I make sauerbraten ahead?
Yes. Refrigerate the sliced beef in its gravy and reheat gently the next day.
What can replace gingersnaps?
Use two tablespoons flour mixed with softened butter, then adjust the gravy with brown sugar and ground ginger.
How long does it keep?
Refrigerate leftovers for up to four days or freeze the beef and gravy for up to three months.
More Slow Cooker Dinners
Browse slow cooker recipes, or try Indonesian Beef Stew and Spring Veal Stew.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.