Rolled Sauerbraten with Spiced Cabbage

Ingredients

• 230 g (2 cups)thinly sliced onions, from about 1 large onion
• 130 g (1 cup)carrots, sliced into 6 mm coins, from about 2 medium carrots
• 200 g (2 cups)sliced celery, from about 2 stalks
• 158 ml (⅔ cup)red wine vinegar
• 2–3dried bay leaves
• 6–8whole cloves
• 6–8whole black peppercorns
• 24 g (2 tablespoons)coconut sugar
• 12 g (2 teaspoons)kosher salt or fine sea salt
• 15 ml (1 tablespoon)olive oil
• 113 g (4 ounces)thick-cut bacon, diced
• 1 kg (2¼ pounds)beef bottom round roast
• To tastekosher salt or fine sea salt
• To tastefreshly ground black pepper
• 115 g (1 cup)thinly sliced onions, from about 1 small onion
• 240 ml (1 cup)dry red wine
• 16 g (2 tablespoons)arrowroot starch or flour
• To tastefresh parsley, for garnish
• 30–45 ml (2–3 tablespoons)olive oil
• 115 g (1 cup)thinly sliced onions, from about 1 small onion
• 500 g (5 cups)shredded cabbage
• 100 g (1 cup)shredded carrots
• 15 g (1 tablespoon)minced garlic
• 7–10.5 g (1–1½ tablespoons)caraway seeds
• To tastekosher salt or fine sea salt
• To tastefreshly ground black pepper
• 60 g (2 cups)fresh spinach leaves
• 15–30 ml (1–2 tablespoons)red wine vinegar or apple cider vinegar
• 15 ml (1 tablespoon), optionalraw honey

Instructions

1. 1

   Make the marinade

   Put the onions, carrots and celery in a medium saucepan and cover with water. Bring to the boil, then simmer for 5 minutes. Add the remaining marinade ingredients and simmer for another 5 minutes. Cover and leave to cool.

2. 2

   Marinate the beef

   Place the beef in a pot that fits it snugly and pour over the marinade. Cover and refrigerate overnight or for up to 3 days, turning the beef each day. Lift out the beef and dry it thoroughly; set it aside. Strain the marinade and reserve the liquid.

3. 3

   Cook the bacon

   Rinse the pot used for marinating. Heat the olive oil in it over medium heat, add the bacon and cook, stirring occasionally, for 6–8 minutes until browned but not crisp. Transfer the bacon with a slotted spoon to a paper-towel-lined plate. Leave the fat and browned bits in the pot.

4. 4

   Braise and thicken

   Season the beef with salt and pepper. Brown it well on every side, adjusting the heat as needed, for about 2 minutes per side, then set it aside. Add the sliced onions, a pinch of salt and pepper, and cook for 5–6 minutes until beginning to soften. Return the bacon to the pot. Pour in the wine and scrape up the browned bits with a wooden spatula. Raise the heat to medium-high and boil for 5–7 minutes, until reduced by half. Return the beef to the pot, add the reserved marinade liquid and 1 cup water, and slowly bring to the boil. Cover and simmer over low heat for 1½–2 hours, until very tender. Remove the beef and keep it warm. Mix the arrowroot with 2 tablespoons cold water in a small cup, stir it into the cooking liquid until it thickens to a gravy, and do not let it boil.

5. 5

   Cook the cabbage

   Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and cook for 5–6 minutes, until translucent. Stir in the cabbage, carrots, garlic, caraway seeds, a large pinch of salt and pepper, and ⅓ cup water. Cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and starting to brown. Add the spinach and cook for about 2 more minutes, until wilted. Take the pan off the heat and stir in the vinegar and honey, if using. Adjust the seasoning as needed.

6. 6

   Roll and serve

   Slice the beef thinly. Spoon about 2–3 tablespoons of cabbage filling into the middle of each slice, roll it up and secure with a cocktail skewer. Serve with the gravy and garnish with parsley.

What is sauerbraten?

Sauerbraten is a German pot-roast tradition in which beef is marinated in an acidic, seasoned liquid before being slowly braised. The long marinade gives the meat its characteristic tang, while the braising liquid becomes a savoury sauce.

This version turns the cooked beef into small rolls, filled with cabbage cooked with caraway, carrots and spinach. The rolls bring the sharp, aromatic beef together with a gently sweet, tender vegetable filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 826 calories, 33g protein, 30g carbs, 60g fat.

The beef and bacon provide most of the protein and fat, while the onions, carrots, cabbage and wine contribute carbohydrates. The gravy and olive oil add further fat, so balance the plate with an extra serving of cabbage or another non-starchy vegetable.

The marinade sets the flavour

Aromatics first: simmering the onions, carrots and celery briefly starts the marinade and releases their flavour into the liquid. Vinegar, bay, cloves, peppercorns, sugar and salt round it out with acidity and warm spice.

Give it time: the beef needs at least an overnight rest in the cooled marinade, and can stay there for up to 3 days. Turn it daily so the meat is exposed evenly.

Build flavour in the pot

Bacon and beef: brown the bacon until coloured but still soft, then brown the beef in the same pot. The browned bits left behind add depth to the eventual gravy.

Wine reduction: scrape the base as the wine bubbles, and reduce it by half before adding the marinade liquid. This concentrates its flavour before the long, gentle braise.

Tender beef and smooth gravy

Braising cue: keep the covered pot at a low simmer for 1½–2 hours. The beef is ready when it is very tender; if it still feels firm, continue cooking and check again.

Thickening: stir the arrowroot mixture into the cooking liquid, then stop before it boils. This helps thicken the gravy without making it overly sticky.

Keep the cabbage tender

Caraway and garlic: these give the cabbage its savoury, aromatic character, while the carrots add a little sweetness. Cook the mixture until the cabbage is tender and beginning to brown.

Finish off the heat: stir in the spinach until wilted, then add vinegar and optional honey after removing the pan from the heat. Taste and adjust the seasoning before filling the beef.

Slice, fill and serve

Thin slices: cut the rested, warm beef across the grain so each piece can be rolled around the filling. Use about 2–3 tablespoons of cabbage per slice and secure each roll with a cocktail skewer.

At the table: spoon the gravy over or alongside the rolls. Parsley adds a fresh finish; potatoes or dumplings make a substantial accompaniment, while extra cabbage keeps the plate vegetable-forward.

Recipe notes & tips

• Cool the marinade before pouring it over the beef and refrigerating.
• Turn the beef once a day during marinating for more even exposure.
• Dry the beef well before browning so it colours rather than steams.
• Use a low, steady simmer for the braise and keep the pot covered.
• Mix arrowroot with cold water before adding it to the hot cooking liquid.
• Taste the cabbage after adding the vinegar and adjust the seasoning before assembling.

Variations

• Use apple cider vinegar: swap it for the red wine vinegar in the cabbage for a fruitier finish.
• Skip the honey: leave it out for a sharper, less sweet cabbage filling.
• Change the herbs: finish the rolls with chopped chives instead of parsley.
• Serve open-faced: spoon the cabbage over sliced beef rather than rolling each portion.
• Add a side: serve with boiled potatoes or dumplings to make the meal more substantial.

Common mistakes to avoid

• Marinating warm beef: cool the marinade first before refrigerating the meat.
• Skipping the daily turn: rotate the beef each day so it marinates more evenly.
• Browning damp beef: dry it thoroughly before searing for better colour.
• Boiling the braise hard: keep it at a gentle simmer to help the beef become tender.
• Boiling the thickened gravy: stir in the arrowroot slurry and avoid bringing it back to the boil.
• Overcooking the cabbage: check for tenderness and early browning during the stated cooking time.

How to store

Refrigerate leftover beef, cabbage and gravy in separate airtight containers for up to 3 days. Reheat gently in a covered pan with a splash of water or gravy until piping hot; assemble the rolls after reheating.

Frequently asked questions